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!)
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:
1. Combine all ingredients in a blender and puree until thick and smooth.
2. Taste and adjust seasonings to your preference.
3. Garnish with optional garnish, if desired.
4. 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
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