Keto Hummus
A creamy, low-carb hummus made from cauliflower, tahini, and warm spices.
Servings: 8 servings
Ingredients
- 1 head cauliflower, chopped into florets about 1 pound
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 4 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup water add more if needed for smoother consistency
Instructions
- Cook the cauliflower: steam, microwave, or roast the florets until very tender (see notes for times) and let cool slightly.
- In a food processor or high-speed blender, combine tahini and olive oil and blend until smooth.
- Add the cooked cauliflower, minced garlic, lemon juice, salt, smoked paprika, and cumin to the processor.
- Add 1/4 cup water and blend until just combined; scrape down the sides as needed.
- Taste and adjust seasoning; for a smoother or thinner hummus, continue blending and add more water a tablespoon at a time until desired texture is reached.
- Transfer to a serving dish and serve immediately or chill before serving.
Equipment
- food processor or high-speed blender
- steamer or microwave-safe bowl or baking sheet (for cooking cauliflower)
- Knife
- Cutting Board
- Measuring cups and spoons
Notes
- Steam cauliflower for 6–7 minutes until tender.
- Microwave florets 4–5 minutes in a covered bowl until tender.
- Roast at 400°F (200°C) for 20–22 minutes after tossing with oil and seasoning.
- Only add water as needed to reach desired consistency.
- Adjust salt to taste after blending.