Hummus is a healthy, easy, portable dip, dressing, spread and more. Except that it is on the carb-heavy side. This version, which uses steamed cauliflower or raw zucchini (you choose) for the chickpeas, is a great alternative. (I’ve used leftover cauliflower rice for the steamed cauliflower and it has worked beautifully!)
Table of Contents
Low Carb Keto Hummus
Makes about 4 cups:
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4 cups steamed cauliflower florets or peeled chopped raw zucchini
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3/4 cups tahini, made with raw or toasted sesame seeds
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1/2 cup lemon juice
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1/4 cup extra virgin olive oil
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4 cloves of garlic
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Salt and pepper, to taste
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1 tablespoon ground cumin
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Optional garnish: a sprinkling of ground cumin, toasted cumin seeds, paprika or chopped parsley
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Optional garnish: A teaspoon of extra virgin olive oil
Recipe:
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Combine all ingredients in a blender and puree until thick and smooth.
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Taste and adjust seasonings to your preference.
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Garnish with optional garnish, if desired.
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Store for up to a week in a covered container in the fridge.
Resources:
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Pepperwood Organic Tahini
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Lucy’s Family Owned Premium Lemon Juice
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Zoe Extra Virgin Olive Oil
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Simply Organic Ground Cumin
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