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Keto Cauliflower Hummus

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Ingredients:

Cauliflower, Tahini Minced garlic, Lemon juice, Olive oil , Paprika, Cumin, Parsley, Salt, Pepper, Sunflower Seeds

Makes 8 servings
3 Net carbs/serving

1 Large head of cauliflower
3 Tbsp. Tahini
2 tsp. Minced garlic
1 1//2 Tbsp. Lemon juice
1/3 C + 2 Tbsp. Olive oil divided
1/4 tsp. Paprika
1/2 tsp. Cumin
1 Tbsp. Freshly chopped parsley
Salt and pepper to taste
1 Tbsp. Shelled sunflower seeds for garnish

Directions:

1. Preheat the oven to 400 degrees.

2. Cut the head of cauliflower into florets, and place in a mixing bowl with 2 tablespoons of olive oil as well as salt and pepper to taste. Toss to combine well.

3. Lay the cauliflower in a single layer on a parchment-lined baking sheet and bake for 25 minutes until slightly browned and tender.

4. Add the tahini, minced garlic, lemon juice, paprika, cumin, and parsley to a blender or food processor.

5. Toss in the roasted cauliflower once it has cooled slightly. Blend on high until smooth.

6. Slowly add in the olive oil while blending until you reach your desired consistency. If you need to add additional olive oil, you can do so.

7. Transfer the hummus to a serving dish, and top with some more drizzled olive oil, chopped parsley, and some un-shelled sunflower seeds.

8. Serve with keto-friendly dipping options such as pork rinds, bell pepper strips, and cucumber slices.

 

Yield: 8 Servings

Keto Cauliflower Hummus

Keto Cauliflower Hummus

Hummus doesn't have to be loaded down with carbs! Thankfully you can use cauliflower as a chickpeas or garbanzo beans alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Ingredients

  • 1 Large head of cauliflower
  • 3 Tbsp. Tahini
  • 2 tsp. Minced garlic
  • 1 1//2 Tbsp. Lemon juice
  • 1/3 C + 2 Tbsp. Olive oil divided
  • 1/4 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1 Tbsp. Freshly chopped parsley
  • Salt and pepper to taste
  • 1 Tbsp. Shelled sunflower seeds for garnish

Instructions

    1. Preheat the oven to 400 degrees.

    2. Cut the head of cauliflower into florets, and place in a mixing bowl with 2 tablespoons of olive oil as well as salt and pepper to taste. Toss to combine well.

    3. Lay the cauliflower in a single layer on a parchment-lined baking sheet and bake for 25 minutes until slightly browned and tender.

    4. Add the tahini, minced garlic, lemon juice, paprika, cumin, and parsley to a blender or food processor.

    5. Toss in the roasted cauliflower once it has cooled slightly. Blend on high until smooth.

    6. Slowly add in the olive oil while blending until you reach your desired consistency. If you need to add additional olive oil, you can do so.

    7. Transfer the hummus to a serving dish, and top with some more drizzled olive oil, chopped parsley, and some un-shelled sunflower seeds.

    8. Serve with keto-friendly dipping options such as pork rinds, bell pepper strips, and cucumber slices.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1017mgNet Carbohydrates: 3gFiber: 4gProtein: 6g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

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