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:
-
4 cups steamed cauliflower florets or peeled chopped raw zucchini
-
3/4 cups tahini, made with raw or toasted sesame seeds
-
1/2 cup lemon juice
-
1/4 cup extra virgin olive oil
-
4 cloves of garlic
-
Salt and pepper, to taste
-
1 tablespoon ground cumin
-
Optional garnish: a sprinkling of ground cumin, toasted cumin seeds, paprika or chopped parsley
-
Optional garnish: A teaspoon of extra virgin olive oil
Recipe:
-
Combine all ingredients in a blender and puree until thick and smooth.
-
Taste and adjust seasonings to your preference.
-
Garnish with optional garnish, if desired.
-
Store for up to a week in a covered container in the fridge.
Resources:
-
Pepperwood Organic Tahini
-
Lucy’s Family Owned Premium Lemon Juice
-
Zoe Extra Virgin Olive Oil
-
Simply Organic Ground Cumin
Buy the Keto Kit- three-book set designed to help you understand the science, lifestyle, nutrition, cooking, shopping and eating necessary to “Be Keto”.
