Keto cauliflower hummus is a brilliant keto snack and tastes very similar to ordinary hummus. It’s a keto friendly alternative to regular hummus and goes perfectly with celery sticks or even Fathead Crackers. It makes enough for you and the kids, plus they won’t even know its keto (or its made with cauliflower).
I always wondered If hummus was keto friendly. According to the nutrition panel of most hummuses, its relatively low carb. But then I realized and remembered, hummus is made from chickpeas, which is a legume and therefore not allowed on the ketogenic diet.
I began searching for an alternative to chickpeas. As you would expect, there weren’t many options. I knew that cauliflower can be used as a potato mash substitute, but I wondered if cauliflower could be used as a chickpea substitute.
Low and behold, it WORKED! But I realized after a few failed attempts that you cannot boil the cauliflower (as you would with mashed potato), but instead, you have to bake it, smothered in cumin.
Cumin and sesame seed paste (also known as tahini) are the main staples inside hummus, so as long as you don’t mess with those ingredients too much, everything else should fall into place.
What Dips Can I Have On The Ketogenic Diet?
You’ve come to the right place! and I’m sure you’ve probably figured this out by now, but this cauliflower hummus is the perfect dip for social occasions, or even snacking on throughout the day. Its dairy free, nut free (because sesame is a seed), so you really can’t go wrong here.
Coriander and hummus go very well together, which is why I included coriander in the photos. I also sprinkled smoked paprika over the top of the hummus along with a good drizzle of olive oil to make it extra keto friendly.
I hope you love this recipe as much as I do, make sure to take a photo and tag me on Instagram!
Cauliflower Hummus
Ingredients
- 1 Medium Cauliflower
- 1/3 Cup tahini
- 2 tsp cumin
- 1 Tbsp olive oil
- 1 tsp Salt
- 1/2 tsp Smoked Paprika
- 2 Cloves Garlic crushed
Instructions
- Preheat your oven to 180C (355F). Remove all the florets from the cauliflower
- Place the califlower on a baking tray, and cover with cumin. Bake for 30 mins, or until a fiar amount of water has left the cauliflower.
- Remove the cauliflower, and place into a blender (nutribullet, vitamix etc). Blend until chuncky. Add the tahini, crushed garlic, paprika, and salt. Blend again
- Serve in a small bowl, covering with olive oil, and corriander.
