Keto Hummus Recipe made with Tahini and Cauli

Keto Hummus Dip

I don’t know about you but I haven’t as yet come across a Keto friendly dip that is also free from many numbers that happen to be included in the packaged dips in the supermarkets. I’m actually tired of looking on the shelves for something that just isn’t there!

I recently found this recipe for an alternative to the Chickpea variety Hummus. The signature ingredient in hummus is chickpeas – but they’re not on the list of keto-friendly foods.

Cauliflower provides a similar texture and absorbs the flavors of other hummus staples: tahini, garlic and lemon juice.

1/2 head of cauliflower (300 g), broken into florets
1 Tablespoon of olive oil (15 ml)
2 Tablespoons mayo (30 ml)
3 cloves of garlic (9 g), peeled
2 Tablespoons of lemon juice (30 ml)
1 Tablespoon (15 ml) tahini
Himalayan Pink Sea salt and freshly ground black pepper, to taste
1 teaspoon (2 g) fresh parsley, finely chopped for garnish

Steam the cauliflower until softened. Drain the water well.
Place into a blender and blend really well with the rest of the ingredients (except for the parsley).
Drizzle with more olive oil and garnish with chopped parsley.
Serve with vegetable sticks like celery, bell pepper, broccoli and cauliflower flowerettes.

Calories: 124 Sugar:    2 g Fat: 11   Carbohydrates: 6 g Fiber: 2 g  (= 4 g NET carbs)   Protein: 2 g

Makes 4 servings.

Macros are based on 1 Serving.

* vegetables not included – (you should be having at least 7 to 10 cups of green veg per day anway so no need to count)



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