This keto hummus is made with cauliflower as the base in just 10 minutes. It's healthy, creamy, and mildly spicy, making the best quick and easy snack or appetizer that is also low-carb, Whole30, vegan, and gluten-free.
Combine the cauliflower, water, and 2 whole garlic cloves in a large microwave-safe bowl. Cover and microwave for about 5-8 minutes or until cooked and softened. Make sure to let your cooked cauliflower cool first.
Next, put the drained cooked cauliflower and garlic into a food processor or speed blender. Alternatively, you can toss raw cauliflower with a good drizzle of olive oil and a pinch of salt. Then, roast it in a preheated oven at 400 degrees F (200 C) for 22-25 minutes or until softened and golden brown if you prefer, making a roasted cauliflower hummus.
Add the EVOO, tahini paste, lemon juice, salt, cumin, jalapeño, 1 tablespoon of cilantro or parsley, and the 2 remaining garlic cloves. Blend until creamy and smooth. Taste and adjust salt as needed!
Use celery sticks or low-carb veggie crudites for dipping (e.g. bell pepper sticks, cucumber slices, sliced radishes, etc). Garnish the top with a drizzle of EVOO plus the remaining tablespoon of cilantro/parsley. If desired, also top it with a sprinkle of smoked paprika and toasted sesame seeds.
How to Store
Fridge: Store your keto hummus leftovers in an airtight container in the fridge for up to 2-3 days.
Freezer: You can freeze it for up to 2-3 months. Then, thaw it in the fridge overnight and stir well.
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