Keto Hummus is a delicious creamy hummus made from cauliflower
- Carbohydrate 2.64013333333333 g
- Cholesterol 0 mg
- Fat 4.39048375 g
- Fiber 1.14425416839123 g
- Protein 0.92881875 g
- Saturated Fat 0.606171791666667 g
- Serving Size 1 1 serving (47g)
- Sodium 13.1115 mg
- Sugar 1.49587916494211 g
- Trans Fat 0.136223166666667 g
- Calories 51 calories
Step-by-step
- Clean and cut the cauliflower and separate the florets.
- Either microwave the cauliflower for 10 minutes or steam it, boil it and cook till tender
- Once done add all the ingredients except the parsley in a food processor and blitz till you get a nice smooth hummus
- Keep tasting for seasoning and flavour and add additional quantities if desired.
- Once done transfer to a bowl and add the parsley and mix well
- Garnish with cayenne pepper, more olive oil , parsley and an olive.
Standard chickpea dips rely on starch and hulls for their body, but transitioning to a low-carb format requires substituting the primary bulk ingredient entirely while preserving the chemical suspension of fat and water that defines a true emulsion. Cauliflower lacks the natural leguminous starches of chickpeas, meaning texture must be engineered through mechanical force and fat ratios rather than natural seed composition. Steaming or boiling the cauliflower florets until they reach complete tenderness softens the cellular walls enough for a food processor blade to shear them into a fine paste without leaving gritty particulate matter behind.
Achieving structural integrity in this vegetable-based spread depends heavily on the inclusion of sesame paste and high-fat lipids. Tahini provides essential emulsifiers, while eight tablespoons of extra virgin olive oil added gradually while the machine runs will coat the microscopic vegetable fibers, thickening the mixture into a glossy spread that clings to a spoon. If the blades stall or the mixture remains too watery, draining excess cooking moisture from the cauliflower florets before processing prevents the emulsion from breaking.
Adjusting the acid profile with fresh lemon or lime juice cuts through the dense fat content provided by the olive oil and tahini paste. Blending the garlic raw distributes its volatile compounds evenly throughout the heavy fats, mellowing the sharp bite over several minutes of resting time.
