3g Net Carb Hummus? Yes! (Silky Smooth Cauliflower Hummus)

Break the medium head of cauliflower into florets.

Add the florets to a large pot and cover with water.

Add a generous three finger pinch of salt (about 1 teaspoon) to the pot.

Bring the water to a boil and cook for about 10 minutes or until the cauliflower is fork tender.

Strain the cauliflower using a salad spinner to remove excess water.

Zest half a lemon using a microplane and set aside.

Juice the same half lemon and set aside.

Mince one clove of garlic and set aside.

Measure out 3/4 cup (180 ml) of tahini using a variable measuring cup.

Place the drained cauliflower into a large food processor.

Add the tahini, minced garlic, lemon zest, and a few grinds of salt and pepper to the food processor.

Process the mixture for 30 seconds to a minute until larger chunks of cauliflower are blended in.

Scrape down the sides of the food processor, add the lemon juice, and process for an additional 2 to 3 minutes until smooth and creamy.

Transfer the hummus to a serving bowl and bang it on the counter a few times to flatten it out.

Refrigerate the hummus for about an hour to let it set up.

Top the hummus with smoked paprika and extra virgin olive oil before serving.

Serve with dippable vegetables like cucumber slices, celery, bell peppers, or keto-friendly crackers.

Equipment Needed

Spice Level:

Dietary