CAULIFLOWER HUMMUS!

keto & low carb

Prep Time 15 mins

COOK Time 10 mins

INGREDIENTS

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

WHY YOU NEED IT!

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.

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STEP 1

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.

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STEP 2

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.

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STEP 3

Add the steamed cauliflower, plus the tahini, cumin, and remaining salt to the food processor bowl.

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STEP 4

Pulse 10-15 times to process the cauliflower, until a thick paste forms. Scrape down the sides.

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STEP 5

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.

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STEP 6

Taste for seasoning and adjust salt or lemon juice to taste. Drizzle with olive oil, ground pepper, and parsley. Serve with sliced raw veggies.

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