Keto Hummus - No Chickpeas!
You only need 6 ingredients to make this tasty, easy keto hummus! It's a roasted cauliflower hummus recipe that is a wonderful low carb alternative to the original.
Servings: 7
Calories: 112kcal
Ingredients
- 1 large cauliflower 400g / 14 oz florets
- ¼ cup / 60g tahini
- 3 tablespoon extra virgin olive oil divided
- 8 tablespoon water or to desired thinness
- Juice of 1 lemon + zest of ½
- 1 garlic clove minced
- ⅓ teaspoon flaked sea salt or to taste
To serve
- Pinch of paprika
Instructions
- Preheat the oven to 200C / 180 fan.
- Place the cauliflower florets on a baking tray, drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for about 25 minutes or until golden. Allow to fully cool.
- Add cooled cauliflower, tahini, 1 tablespoon of olive oil, lemon juice and zest, garlic and salt to a high speed blender. Add water, starting with 4 tablespoons and adding more in tablespoon increments until you get the thinness you like. Blend until smooth. This may take a couple of minutes, scraping the sides a couple of times. The longer you blend it, the creamier it will be. ***see recipe notes
- Serve with remaining 1 tablespoon of olive oil to taste and a pinch of paprika. Smoked paprika is nice too.
Notes
3.4g net carbs per portion. 1 portion is 3 tbsp. Recipe makes about 1 ⅓ cups of hummus in total.
*** I used 8 tablespoon of water to get the hummus nice and smooth and creamy. Quantity of water will depend on how juicy your lemon is.
NOTE: a standard blender will not achieve a super creamy consistency. If you do not have a high speed blender, a food processor can be used but it will not be as smooth.
Storage: Tupperware in the fridge for 4-7 days. Alternatively, freeze for up to 6 months.
Nutrition
Calories: 112kcal | Total Carbohydrates: 5.4g | Protein: 2.7g | Fat: 9.8g | Saturated Fat: 1.4g | Fiber: 2g | Sugar: 1.3g
