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)

25 minutes
Calories 150kcal

Ingredients

  • 1 head cauliflower (cored and separated into florets, about 15-1/2 ounces / 445 g florets)
  • 1/4 cup tahini ,
  • 6 tablespoons extra-virgin olive oil (cored and separated into florets, about 15-1/2 ounces / 445 g florets)
  • 1/4 cup fresh lemon juice ,
  • 2 cloves garlic (cored and separated into florets, about 15-1/2 ounces / 445 g florets)
  • 3/4 teaspoon sea salt (cored and separated into florets, about 15-1/2 ounces / 445 g florets)
  • 1/2 teaspoon 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

  • Leanne says: “I used to tolerate beans so well, but in recent years they’ve started to aggravate my stomach. Perhaps I met my life’s quota of beans when I was vegan for as long as I was. In any case, you won’t be swooning over bowls of conventional hummus when you have this recipe in your back pocket. 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.” 1 medium head cauliflower, cored and separated into florets (about 15-1/2 ounces / 445 g florets) 1/4 cup (65 g) tahini 6 Tbsp (90 ml) extra virgin olive oil, preferably organic, divided 1/4 cup (60 ml) fresh lemon juice 2 small cloves garlic, minced 3/4 tsp (7.5 ml) finely ground gray sea salt [I used a bit less] 1/2 tsp (2.5 ml) ground cumin Pinch of paprika, for garnish Pinch of dried parsley, for garnish 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. Pulse until somewhat smooth, or until it reaches the desired hummus-like consistency. Transfer the mixture to a serving bowl. Drizzle with the remaining olive oil and sprinkle with the paprika and parsley. Makes 2 cups (660 g) or 8 servings. Store in an airtight container in the fridge up to 4 days. Per 1/4 cup (82 g) serving: Calories: 162 ; calories from fat 132; total fat 14.7g; saturated fat 2.1 g; cholesterol 0 mg; sodium 203 mg; carbs 5g; dietary fiber 2.1 g; net carbs 2.9 g; sugars 1.5 g; protein 2.5 g

Originally posted 2019-02-20 18:49:37.

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