Keto Roasted Cauliflower Hummus
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
7
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Calories
112 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Keto Roasted Cauliflower Hummus
Description
This recipe starts by roasting cauliflower florets drizzled with olive oil and seasoned with salt until golden and tender. After cooling, the cauliflower is blended with tahini, fresh lemon juice and zest, minced garlic, sea salt, and olive oil, with water gradually added to reach the desired creamy consistency. Using a high-speed blender helps achieve a smooth texture, while a food processor can be used if needed, though with less creaminess. The final dip is served with a drizzle of olive oil and a pinch of paprika for added flavor and color. With approximately 4 grams of net carbs per serving (3 tablespoons), this cauliflower hummus is suited for low-carb or keto diets. It can be stored in the refrigerator for up to a week or frozen for several months.
Ingredients
- 1 cauliflower 400g / 14 oz florets, large
- ¼ cup / 60g tahini
- 3 tablespoon extra virgin olive oil divided
- 8 tablespoon water or to desired thinness
- lemon juice of 1 plus zest of 1/2
- 1 garlic minced, clove
- ⅓ teaspoon sea salt or to taste, flaked
To serve
- Pinch paprika
Instructions
- Preheat the oven to 200C / 180 fan.
- Place the cauliflower florets on a baking tray, drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for about 25 minutes or until golden. Allow to fully cool.
- Add cooled cauliflower, tahini, 1 tablespoon of olive oil, lemon juice and zest, garlic and salt to a high speed blender. Add water, starting with 4 tablespoon and adding more in tablespoon increments until you get the thinness you like. Blitz until smooth. This may take a couple of minutes, scraping the sides a couple of times. The longer you blend it, the creamier it will be. Mine took 8 tablespoon of water to get it nice and smooth and creamy. Quantity of water will depend on how juicy your lemon is.
- Serve with remaining 1 tablespoon of olive oil to taste and a pinch of paprika. Smoked paprika is nice too.
Notes
- One serving is about 3 tablespoons with 4 grams of net carbs.
- The recipe makes roughly 1 1/3 cups total hummus.
- Use a high-speed blender for the creamiest texture; a food processor will work but result in a less smooth dip.
- Store leftovers in an airtight container in the refrigerator for 4 to 7 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Total Carbohydrates | 5.4g | 2% |
| Protein | 2.7g | 5% |
| Fat | 9.8g | 15% |
| Saturated Fat | 1.4g | 7% |
| Fiber | 2g | 8% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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