Low Carb Cauliflower Hummus Recipe

Low Carb Cauliflower Hummus Recipe IBIH I …

WebMay 14, 2015 · Instructions. Combine the cauliflower, water, 2 Tbsp avocado or olive oil, 1/2 tsp kosher salt, and 3 whole garlic cloves to a …

Rating: 4.8/5(48)
1. Combine the cauliflower, water, 2 Tbsp avocado or olive oil, 1/2 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.
2. 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 3/4 tsp kosher salt. Blend until mostly smooth. Taste and adjust seasoning as necessary.
3. 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.

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Super Easy Cauliflower Hummus Keto and Low Carb

WebDec 10, 2019 · See notes for cooking methods for the cauliflower. Add the cauliflower, tahini, lemon juice, olive oil and spices to a high speed …

1. See notes for cooking methods for the cauliflower.
2. Add the cauliflower, tahini, lemon juice, olive oil and spices to a high speed blender or food processor.
3. Process until the caulifower hummus is smooth. Add the water a little bit at a time for an even smoother hummus. Season with salt to taste.
4. Serve topped with your favorite toppings such as an olive tapenade (my favorite) and eat with vegetable sticks.

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Light Hummus (LowFat, LowCalorie Hummus Recipe)

WebMay 4, 2020 · Cooking chickpeas is not a big deal; it just requires a bit of organization and time. Remember to soak the chickpeas the day before; …

Rating: 4.8/5(48)
1. Drain the chickpeas, but keep about 1 cup cooking water or the water from the can.
2. Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
3. Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, just stop when you think the consistency is right, it should have more or less the consistency of mashed potatoes.
4. Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

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