We love to dip fresh veggies in this recipe for Keto hummus! It’s creamy and perfectly spiced with cumin and it makes the most satisfying snack!
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tablespoons avocado oil
1 teaspoon sea salt
1 medium garlic clove, peeled & minced
1 medium head of cauliflower, chopped
⅓ cup tahini
¼ cup olive oil
1 tablespoon fresh lemon juice
Zest from ½ fresh lemon
2 teaspoons cumin powder
2 tablespoons water
1 tablespoon olive oil
Preheat the oven to 400 F (205 C).
Add avocado oil, sea salt and minced garlic to a mixing bowl. Add the cauliflower and toss together.
Arrange on a baking tray lined with parchment paper and bake for 20 minutes, tossing after 10 minutes.
Remove from the oven and transfer to a food processor. Pulse until creamy.
Add the tahini, olive oil, lemon juice, zest, cumin powder and water and pulse until very creamy.
Transfer to a bowl and garnish with olive oil and sliced radish. Serve with Keto-friendly veggies, such as celery, jicama and radish.
Store in an airtight container in the fridge for up to 1 week.
Net Carbs: 3