WebAdd chickpeas, pumpkin, tahini, lemon juice, and olive oil to a food processor. Puree until smooth. Add all seasonings to the food processor. Puree again until smooth, pausing once to scrape down the …
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WebBegin by chopping the head of cauliflower into small chunks. Once you’re finished, toss your cauliflower florets into a large pot and steam lightly. Once they’ve softened, allow them to cool a bit and …
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Web1. Slow Cooker Creamy Taco Soup. This spicy soup is low in carbs while being exciting and filling, thanks to the addition of ground beef and black beans. For low …
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Web1 day ago · Combine both cheeses, the Rotel, and flour in a saucepan. Slowly stir in the heavy cream and then turn the heat on to medium-low. Cook. Heat the mixture over …
Use garnishes to enhance flavor and visual appeal. Another way to boost the quality of your hummus is by spreading it onto your dish, drizzling with olive oil, and topping it with fresh parsley, paprika, cracked pepper, and chopped kalamata olives (or any other low-carb ingredients that will add some extra color and flavor).
Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator. For fluffier hummus add 3 to 4 tablespoons of water instead of 2.
Makes a total of 6 servings of Keto Hummus. Each serving comes out to be 218 calories, 20g fats, 5.7g net carbs, and 5g protein. Pre-heat oven to 425F and prep ingredients. Grease a non-stick baking sheet lightly, then toss cauliflower in half of the olive oil.
If you’re looking for a milder pumpkin flavor and a thicker hummus in general, start with only 1 cup of pumpkin puree, blend in the food processor, and add more pumpkin to taste if needed. I’ve also added traditional “pumpkin pie” spices like ground cinnamon, cloves, and ginger. Other great additions include ground nutmeg, allspice, and paprika.