This Low-Carb Cauliflower Hummus recipe is super amazing dip for your all keto snacks! Its creamy and seriously fanatic flavor will make your every event or meal-prep superb. A must try recipe for all. It’s a perfect keto substitute to hummus! The flavor of tahini will give an awesome flavor to this hummus that you’ll be surprised.
Isn’t it interesting to have this creamy and smooth hummus in just 20minutes? Amazing!
IS HUMMUS KETO FRIENDLY?
No, to be honest hummus is not keto-friendly as it has a lot of carbs. Usually hummus is made with chickpeas and has 6 net carbs in ¼ cup.
But as we are making this hummus with cauliflower so it has 4 net carbs in ¼ cup. That’s not too bad I think!
WHAT IS THE BEST WAY TO COOK CAULIFLOWER HUMMUS?
There are 2 ways to cook this low-carb cauliflower hummus. You can steam the cauliflower or you can roast it as well. Both the procedures are given in the recipe card.
But the main thing to remember is that your cauliflower should be well cooked until its falling apart.
HOW TO MAKE LOW-CARB HUMMUS?
As your cauliflower is cooked, add tahini, olive oil, lemon juice and seasonings into it and blend it at high speed in a food-processor or a blender, until the hummus gets super smooth.
HOW TO MAKE CAULIFLOWER HUMMUS CREAMY?
To make the hummus creamy, make sure that your cauliflower is super soft and mushy. Now add approx. 2 tablespoons of water into the hummus (while blending) to make it extra creamy and smooth.
So simple! Right?
Just serve this cauliflower hummus with any veggie of your choice and make it a super creamy addicted dip!
Low-Carb Cauliflower Hummus Recipe- 4 Net Carbs!
This Low-Carb Cauliflower Hummus recipe is super amazing dip for your all keto snacks! Its creamy and seriously fanatic flavor will make your every event or meal-prep superb. A must try recipe for all. It’s a perfect keto substitute to hummus!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Okay Reviews
- 3 Cups Cooked cauliflower florets
- 1/2 Cup Tahini
- 1/2 Cup lemon juice
- 3 Tablespoons olive oil
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder (or roasted garlic)
- 2-3 Tablespoons Water
- Salt to taste
- See notes for cooking methods for the cauliflower.
- Add the cauliflower, add tahini, olive oil, lemon juice and seasonings into it and blend it at high speed in a blender or food processor.
- Process until the cauliflower hummus is smooth. Add the water a little bit at a time for an even smoother hummus.
- Season with salt to taste.
- Serve topped with your favorite toppings such as an olive tapenade or any other and eat with vegetable sticks.
- ROASTED CAULIFLOWER HUMMUS – Its surely time consuming procedure but it adds more flavor as compared to any other method.
- Chop your head of fresh cauliflower into florets. Place on a sheet pan and roast in an oven for 20 minutes (or until the cauliflower gets browned on the edges) at 425F. Your cauliflower should be really tender and mushy.
- ADDING GARLIC TO ROASTED CAULIFLOWER HUMMUS – for a delicious roasted garlic flavor, peel half of a head of garlic and remove the garlic cloves. Enfold the cloves in foil and add to the tray with the cauliflower.
- STEAMED CAULIFLOWER HUMMUS (SIMPLEST METHOD) – It’s a time-saving and quick procedure. I buy a bag of frozen cauliflower florets and steam them in the bag according to the package directions. Let the cauliflower cool before blending.
- FREEZING KETO HUMMUS – If you want to make a double or triple batch of this hummus, simply place a sheet of parchment paper on a large sheet tray and dollop 1/4 cup size portions. Leave enough room so they do not touch. Place in the freezer for 2-4 hours. Remove from the freezer and cut the parchment paper around the portions. Now you can stack them up in a freezer safe container and layer more parchment paper squares between each one. Freeze for up to 2 months.
- YOU CAN ALSO USE CAULIFLOWER RICE – Cauliflower rice would work for this recipe but make sure it is cooked super soft and mushy.
Calories: 149kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g