This cauliflower hummus looks and tastes almost like the traditional one

Nutrition per Serving: Kcal 430 Proteins: 9 • Fat 38 g • Carbs 19 g

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  • Preparation Time

    20 minutes
  • Baking Time

    20 minutes
  • Difficulty Rating

    1
  • Health Level

    4
  • Serves

    4

Ingredients

  • Cauliflower, florets from 1 head (580 g)
  • Tahini paste, 5 oz (140 g)
  • Olive Oil, 5 tablespoons (75 g)
  • Lemon Juice, 1/2 cup (122 g)
  • Garlic, 1 garlic clove (4 g)
  • Table salt, ⅓ teaspoon (3 g)
  • Black Pepper, ⅓ tsp, ground (1 g)
  • Cumin, ½ Tbsp (3 g)
  • Parsley, chopped, ½ cup (30 g)

Instructions

  1. Preheat oven to 425°F / 220°C.
  2. Cut the cauliflower florets in small pieces and season with 1 tablespoon olive oil and a pinch of salt.
  3. Roast on a baking sheet until tender (approximately 20 minutes). Let it cool.
  4. Once cool, combine the roasted cauliflower, tahini, garlic, lemon juice, salt, cumin and olive oil in a blender. Blend until smooth.
  5. Garnish with parsley and serve.
This recipe goes well with low-carbohydrate vegetables for dipping like celery sticks and sliced cucumber. To make a meal of it, also add a some keto-friendly Simple Almond Flaxseed Crackers.

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