No-Beans Hummus from The Keto Diet (reprinted with permission, ©Leanne Vogel, Victory, 2017)

No-Beans Hummus from The Keto Diet (reprinted with permission, ©Leanne Vogel, Victory, 2017)

Ingredients

• 1 head cauliflower ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))
• 1/4 cup tahini
• 6 tbsp extra-virgin olive oil ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))
• 1/4 cup fresh lemon juice
• 2 clove garlic ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))
• 3/4 tsp sea salt ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))
• 1/2 tsp ground cumin
• 1 pinch paprika ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))
• 1 pinch dried parsley ((cored and separated into florets, about 15-1/2 ounces / 445 g florets))

Instructions

1. Leanne says: “I used to tolerate beans so well, but in recent years they’ve started to aggravate my stomach.
2. Perhaps I met my life’s quota of beans when I was vegan for as long as I was.
3. In any case, you won’t be swooning over bowls of conventional hummus when you have this recipe in your back pocket.
4. It makes a great pack-along snack for your lunch kit paired with celery sticks and extra olive oil, or you can make a batch and share with your friends the next time you’re invited to a potluck.”
5. 1 medium head cauliflower, cored and separated into florets (about 15-1/2 ounces / 445 g florets)
6. 1/4 cup (65 g) tahini
7. 6 Tbsp (90 ml) extra virgin olive oil, preferably organic, divided
8. 1/4 cup (60 ml) fresh lemon juice
9. 2 small cloves garlic, minced
10. 3/4 tsp (7.5 ml) finely ground gray sea salt [I used a bit less]
11. 1/2 tsp (2.5 ml) ground cumin
12. Pinch of paprika, for garnish
13. Pinch of dried parsley, for garnish
14. Place the cauliflower florets, tahini, 4 Tbsp (60 ml) of the olive oil, lemon juice, garlic, salt and cumin in a food processor or blender.
15. Pulse until somewhat smooth, or until it reaches the desired hummus-like consistency.
16. Drizzle with the remaining olive oil and sprinkle with the paprika and parsley.
17. Store in an airtight container in the fridge up to 4 days.