Cauliflower Hummus
This Cauliflower Hummus is made with steamed cauliflower instead of chickpeas. It tastes just like regular hummus with only 2 grams of net carbs per serving. It is vegan, Whole30, Low Carb,Keto and not to mention totally delicious!
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cups cauliflower florets (14 to 15 ounces)
- 1 large clove garlic, minced
- 1 ¾ teaspoons coarse kosher salt, divided
- ½ cup sesame tahini
- 1/3 cup extra virgin olive oil, plus more for serving
- 3 tablespoons lemon juice
- Chopped parsley and sumac for serving
Instructions
- 1
Bring an inch of water to a boil in a saucepan fitted with a steamer attachment. Add cauliflower and cook, covered until the cauliflower is very tender when pierced with a fork, about 6 minutes.
- 2
d=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until the it forms a paste.
- 3
struction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. Set up food processor with steel blade attachment. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower.
- 4
tion-step-4″ class=”MsoListParagraphCxSpMiddle” style=”font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4. Open lid and add the remaining ¾ teaspoon salt, tahini, olive oil and lemon. Cover and process. Scrape sides and process until the cauliflower is ultra-smooth and the texture of soft hummus.
- 5
tep-5″ class=”MsoListParagraphCxSpLast” style=”font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>5. Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours. Drizzle with additional olive oil. Sprinkle with parsley and sumac before serving.