Vegan keto cauliflower hummus
I couldn't imagine how perfectly the cauliflower flavor matches with the tahini taste, until I made this cauliflower hummus recipe. Try this out and you won't ask for classic hummus ever again!
Nutrition facts
Ingredients
3 cup(s) riced cauliflower (321 gr)
3 tbsp(s) olive oil (41 gr)
1 clove(s) of garlic (3 gr)
4 tbsp(s) tahini (whole sesame seeds) (56 gr)
4 tbsp(s) lemon juice (61 gr)
Seasoning
1 tsp(s) cumin (2 gr)
salt (to taste)
ground black pepper (to taste)
Serving
1 tbsp(s) olive oil (14 gr)
Instructions
- Preheat the oven to 200°C / 400°F
- Mix the cauliflower rice with 1/3 of the olive oil and place on a baking tray
- Then, wrap the garlic clove(s) with foil and place on the tray too
- Bake for 20 minutes
- In a food processor, add the tahini, lemon juice, 1/3 of the olive oil, cumin, salt & pepper (to taste) and process (less than 1 minute needed)
- Then, add the roasted cauliflower & garlic (open the foil carefully!) and process for about one more minute until smooth
- Use a spatula to scrape the sides if needed, and process one last time for a few seconds
- Add 2-3 tablespoons water, if necessary to achieve the desired consistency
- Taste the mixture, add more salt and/or pepper and/or lemon, if needed
- Transfer the mixture into a glass bowl and garnish with the rest 1/3 of the olive oil
- You may optionally garnish the cauliflower hummus with flax, sesame & sunflower seeds or smoked paprika
Notes
✔ You may roast cauliflower florets instead, of equal weight with the rice
✔ Storage: Store the cauliflower hummus in the fridge for 5-6 days, in a container with a lid or cover with cling film. You may also keep it in the freezer for up to 6 months
✔ Serving size: about 4 tablespoons
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