Cauliflower Hummus Recipe
by Analiese Trimber
- Baking sheet
- Food processor
- 1 pound Raw cauliflower florets
- ¼ cup Tahini
- 2 cloves Garlic
- 2 tbsp Lemon juice
- 7 tbsp Olive oil
- ¼ tsp Cumin
- ¼ tsp Ground pepper
- ½ tsp Salt
- 1 tbsp Toasted pine nuts (optional)
- ⅛ tsp Paprika (optional)
- 1Place cauliflower florets on a baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.·Roast cauliflower at 400°F for 20-25 minutes, or until soft.
- 2Combine roasted cauliflower and remaining ingredients in a food processor and mix until smooth.·Serve with your choice of keto-friendly vessel! Optional: garnish with a little drizzle of olive oil, toasted pine nuts, and a dash of paprika.
Finally, A Hummus You Can Eat While Keto
Hummus is and forever will be my favorite dip. It’s just bursting with flavor in multiple ways – creamy from chickpeas, slightly bright and acidic from fresh lemon, and nutty from tahini – amongst other sophisticated tastes from the combination of a little salt, cumin and raw garlic. The only downside about hummus is that if you’re on the paleo or keto diets, you can’t eat it. I don’t know about you, but that is a really sad concept for me.
I decided to try my hand at a paleo and keto-friendly “hummus,” and what better vegetable to tap into for the task than cauliflower? When I was a kid, cauliflower was considered a reject veggie along with broccoli, but now we’ve all realized the versatility of this ingredient! It’s a godsend particularly for those on the paleo, keto, or other low carb diets.
I think we can all agree that cauliflower and chickpeas do not taste the same, so there was a little bit of extra care that went into preparing that element of the dish. To give the dip a deep flavor, I decided to roast the cauliflower rather than boil or steam it. Roasting vegetables triggers a Maillard reaction, leading to the caramelization of the vegetables, and therefore a more rich flavor.
The roasted cauliflower is then blended with quality ingredients like extra virgin olive oil, tahini, lemon juice, garlic and cumin. The result is a flavorful and creamy dip with only 3g net carbs per serving that goes great with keto-friendly veggies like cucumber and celery, or keto-friendly snacks like parmesan crisps.
This is the perfect appetizer for a potluck or get-together, and it tastes so good it’s worth sharing with friends even if they aren’t keto! I like to garnish mine with a little extra olive oil, toasted pine nuts, and a little dash of paprika. If you don’t feel like sharing, enjoy it as an appetizer paired with your favorite dish from our keto meal delivery service.