Try this Low Carb Cauliflower Hummus recipe.
- Carbohydrate 0.695633273920526 g
- Cholesterol 0 mg
- Fat 2.24943476117438 g
- Fiber 0.170130954822786 g
- Protein 0.320569642643745 g
- Saturated Fat 0.312443547516759 g
- Serving Size 1 1 ; cup serving (8g)
- Sodium 66.86840118896 mg
- Sugar 0.52550231909774 g
- Trans Fat 0.0764114047297743 g
- Calories 23 calories
Step-by-step
- Combine the cauliflower, water, 2 Tbsp avocado or olive oil, ½ tsp kosher salt, and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes - or until softened and darkened in color.
- Put the cauliflower mixture into a magic bullet, blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and ¾ tsp kosher salt. Blend until mostly smooth. Taste and adjust seasoning as necessary.
- To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika. Use thinly sliced tart apples, celery sticks, raw radish chips, or other vegges to dip with.
Silky, pale-yellow puree rests in a shallow bowl, glistening with a pool of olive oil and dusted with deep red smoked paprika. Steaming raw cauliflower florets for 15 minutes breaks down their dense cellular walls before pureeing, preventing a watery final texture. Microwaving whole garlic cloves alongside the vegetable mellows their aggressive sulfur compounds, yielding a milder paste than raw alliums would provide.
Substitution Mechanics
Tahini paste provides necessary sesame fat that mimics chickpea butter, but almond butter functions as a viable 1:1 replacement if sesame is absent. Swapping lemon juice for apple cider vinegar alters the acid profile, requiring a reduction by half to match citrus brightness. Olive oil can replace avocado oil entirely, though cold-pressed oils introduce a sharper, peppery finish.
Storage and Evolution
Refrigerating leftovers in an airtight container for up to three days allows the raw garlic to permeate the fats more fully. Chilled servings thicken significantly due to solidified plant fats, so tempering the dip at room temperature for 15 minutes restores spreadability.
