Hummus is one of the dishes I miss the most in my low-carb, ketogenic lifestyle. That's why I came up with this low-carb, gluten-free, grain-free, keto and paleo-friendly variety. It has a slightly different texture than traditional hummus, but is just as delicious and easy to make.
Prep Time: 15 min
Cook Time: 60 min
Serving Size: 6
Total Carbs: 7g Fiber: 3g Net Carbs: 4g Protein: 4g Fat: 17g Calories: 183
1 medium head cauliflower (about 4 cups)
1/3 cup (60g) tahini
2 cloves roasted garlic
1/4 cup (60 ml) extra virgin olive oil
2 Tbsp lemon juice
1/2 tsp Dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1 tsp ground cumin
1/4 tsp paprika
1 pinch cayenne
3-5 Tbsp water or 1/4 cup sauerkraut brine
1/2 tsp sumac (optional)
1/2 Tbsp chopped parsley (optional)
2 tsp extra virgin olive oil or chile oil for garnish (optional)
Preheat oven to 375 F. Cut cauliflower into florets, toss with a tablespoon of olive oil and season with salt and pepper. Roast until the florets are golden brown and fork tender.
Cool down to room temp.
Put roasted cauliflower, tahini, roasted garlic, mustard, and 3 Tbsp of water (or kraut brine) into a food processor or blender. Blend until fully combined, scraping the sides occasionally.
Add lemon juice, spices, and salt, and blend some more.
Add remaining olive oil and water 1 Tbsp at a time to achieve the desired consistency. Blend until smooth (it won't be as smooth as chickpea hummus.)
Adjust seasoning if necessary.
Scrape into a serving bowl, sprinkle with sumac and paprika, drizzle with olive oil and/or chile oil, then add chopped parsley. Serve at room temp or chill before serving (garnish after chilling). Enjoy!
*Feel free to make different versions by adding your own spice mixes. Curry powder works great with cauliflower and enhances the color of your hummus.
**We highly recommend adding sauerkraut brine instead of water for added flavor and probiotics.