Prep Time 15 mins
COOK Time 10 mins
1 head cauliflower, chopped into 2" florets 1-2 cloves garlic, smashed 2 tbsp lemon juice ⅓ c tahini 1 tsp kosher salt ¼ tsp cumin 6-8 tbsp extra virgin olive oil, plus more for drizzling chopped parsley, for garnish ground pepper, for garnish
Keto hummus replaces chickpeas with cauliflower and I swear you won’t be able to tell the difference! Extra virgin olive oil and tahini incorporate healthy fats into this legume free, low carb dip recipe.
Steam the cauliflower using your preferred method - stovetop, microwave, or instant pot. Make sure the cauliflower is very soft and easily mashable with a fork.
Combine garlic, lemon juice, and a pinch of salt in a food processor. Pulse to mince the garlic, then let the mixture rest and macerate for 10 minutes.
Add the steamed cauliflower, plus the tahini, cumin, and remaining salt to the food processor bowl.
Pulse 10-15 times to process the cauliflower, until a thick paste forms. Scrape down the sides.
Flip the motor to continuous. Pour in the olive oil through the feed tube; process until the hummus is very smooth. Scrape down the sides once or twice.
Taste for seasoning and adjust salt or lemon juice to taste. Drizzle with olive oil, ground pepper, and parsley. Serve with sliced raw veggies.