Cauliflower Hummus (Keto)
A creamy hummus made with cooked cauliflower, enhanced with roasted garlic, tahini, and spices.
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Servings: 4 servings
Ingredients
- 200 g cauliflower cooked
- 1 head garlic
- 2 cloves garlic
- 0.5 lemon juice only
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili flakes
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- pinch salt Himalayan pink or Celtic sea salt
- pinch black pepper
Procédé
- Preheat the oven to 200 degrees.
- Remove the outer skins from the head of garlic, but leave all the cloves attached and intact. Cut off the tops of all the cloves. Drizzle the cut surfaces with a little oil. Sprinkle with a little salt. Wrap the head of garlic in aluminum foil.1 head garlic, 2 tablespoons extra virgin olive oil, pinch salt
- Place the wrapped head of garlic in the oven. Set the timer for 45 minutes. Let cool. Then open the foil and simply squeeze the head to extract the garlic.
- Cut the fresh garlic cloves into pieces so they will be finely chopped in the food processor. You can also use a garlic press.2 cloves garlic
- Place the cauliflower in the blender/food processor along with the roasted garlic, fresh garlic, olive oil, tahini, lemon juice and spices.200 g cauliflower, 2 tablespoons tahini, 0.5 lemon, 1 teaspoon chili flakes, 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, pinch black pepper
Notes
Variations: I make the hummus with cooked cauliflower, but you can also roast the cauliflower in the oven with a little salt and oil (place the florets on parchment paper and roast for 20 minutes at 200 degrees).
Instead of fresh garlic, you can also use a tablespoon of aioli. This makes the hummus even creamier.
Equipment: oven at 200 degrees, aluminum foil, (small) food processor or immersion blender, teaspoons.
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