Rather than avoiding hummus altogether, we’ve decided to convert it to the keto side. With this recipe, we’ll show you how to make keto hummus without the chickpeas.
Recipe from ruled.me
- Prep: 5 m
- Cook: 40 m
- Total: 45 m
- Servings: 6
- 16 oz cauliflower florets
- 1/4 cup olive oil extra virgin, divided
- 1/2 cup tahini
- 3 cloves garlic chopped
- 2 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp paprika
- 2 tbsp water or more, as needed for texture
- Pre-heat oven to 425F and prep ingredients.
- Grease a non-stick baking sheet lightly, then toss cauliflower in half of the olive oil. Spread the cauliflower into a single layer so that each piece of cauliflower is touching the baking sheet.
- Roast the cauliflower for 30-40 minutes or until browned and softened through.
- In a blender or food processor, add the tahini, remaining olive oil, garlic, lemon juice, salt, paprika, roasted cauliflower, and 2 tablespoons of water. Blend the mixture together until a smooth paste appears, scraping down the sides as needed. Add more water to thin it out if out if needed, 1 tablespoon at a time.
- Serve with your favorite crunchy low-carb side dishes (peppers, cucumber, pork rinds, homemade crackers) and enjoy!