19th Ave New York, NY 95822, USA
  • 3 cups raw cauliflower, florets
  • 4 cloves garlic
  • 1/4 cup avocado or olive oil, divided
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup warm water
  • 3/4 tsp Italian seasoning
  • 1/2 tsp pink salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • paprika and olive oil garnish
  1. Preheat your oven to 400°F. Place cauliflower florets and garlic cloves on a baking tray and drizzle with 1 tablespoon avocado oil; toss to combine. Roast for 15-20 minutes, then allow to cool.
  2. Combine the cauliflower, garlic, remaining avocado oil, lemon juice, tahini, water, and seasonings into a blender or food processor and blend until mostly smooth, adding water or additional oil until a desired consistency is reached.
  3. Taste and adjust seasoning as necessary.
  4. To serve, place the hummus in a bowl and drizzle with olive oil and a sprinkle of paprika. Serve with low carb crackers, carrot sticks, celery sticks, or other veggies.
    (Best stored in an air tight container in the fridge up to 2 weeks.)

Makes 6 servings

Calories: 159 I Fat: 15g I Net Carbs: 4g I Protein: 3g

Recipe from: The Keto Connect

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