Easy Keto Cauliflower Hummus - 4 Net Carbs!
This Super Easy Cauliflower Hummus recipe is the perfect choice for a great low carb dip for those special occasions or an easy meal prep for on-the-go! Smooth, creamy and dangerously addicting makes this keto friendly alternative to hummus a must-have recipe!
Servings: 8
Calories: 149
Equipment
- Blender
- Food Processor
Ingredients
- 3 Cups Cooked cauliflower florets
- ½ Cup Tahini
- ½ Cup lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon Ground cumin
- ½ teaspoon Garlic powder (or roasted garlic, see notes)
- 2-3 Tablespoons Water
- kosher salt to taste
Instructions
- See notes for cooking methods for the cauliflower.
- Add the cauliflower, tahini, lemon juice, olive oil and spices to a high speed blender or food processor.
- Process until the caulifower hummus is smooth. Add the water a little bit at a time for an even smoother hummus. Season with salt to taste.
- Serve topped with your favorite toppings such as an olive tapenade (my favorite) and eat with vegetable sticks.
Notes
- ROASTED CAULIFLOWER HUMMUS - This is the most time consuming method for cooking the cauliflower but it adds to the flavor.
- Chop your head of fresh cauliflower into florets. Place on a sheet pan and roast in a 425F oven for 20 minutes or until the cauliflower gets browned on the edges and is more than fork tender. You want the cauliflower to be really tender.
- ADDING GARLIC TO ROASTED CAULIFLOWER HUMMUS - for a delicious roasted garlic flavor, peel half of a head of garlic and remove the garlic cloves. wrap the cloves in foil and add to the tray with the cauliflower.
- STEAMED CAULIFLOWER HUMMUS (EASIEST METHOD) - This makes keto hummus in no time flat! I buy a bag of frozen cauliflower florets and steam them in the bag according to the package directions. Let the cauliflower cool before blending.
- FREEZING KETO HUMMUS - If you want to make a double or triple batch of this hummus, simply place a sheet of parchment paper on a large sheet tray and dollop ¼ cup size portions. leave enough room so they do not touch. Place in the freezer and flash freeze for 2-4 hours. Remove from the freezer and cut the parchment paper around the portions. Now you can stack them up in a freezer safe container and layer more parchment paper squares between each one. Freeze for up to 2 months.
- CAN YOU USE CAULIFLOWER RICE - I think cauliflower rice would work for this recipe, just make sure it is cooked until it is mushy.
Nutrition
Calories: 149 | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g