As with the beetroot hummus dish, the word “hummus” is in quotes as hummus is arabic for chickpeas and this dish does not contain chickpeas. As with most dishes, I often think to myself “can this be made with cauliflower for a low carb option?”. I came across this recipe on the wonderful site of I Breath I’m Hungry which answered my question with a loud “yes, it certainly can, and it’s tasty. Now you are here, look through all the lovely photos and make your stomach rumble”. (She does a low carb cauliflower falafel recipe too!!)
Ignore that the dish looks a bit like cold mash potato and tuck in. I gave a sample to the Chief Taster hesitantly thinking I was going to get it thrown back at me with some comment about the appearance, but got a request for more, which then developed into a whine for even more when I cut him off (it was meant to be an appetizer whilst I was preparing our main meal).
1 cauliflower, cut into florets
4 tblspn olive oil
2 tblspn water
1/2 tspn salt
2 tblspn tahini
3 tblspn lemon juice
5 garlic cloves, peeled and chopped
1 1/2 tspn cumin
- Place the cauliflower, half of the olive oil, 3 garlic cloves, water and salt in a microwaveable dish, and cook in the microwave for 15 mins.
- Add the remaining ingredients and blitz in a food processor or blender (I used a hand blender to get a more smooth consistency). You may want to add any additional olive oil for a consistency that you like.
- Eat and enjoy!
Serves 2 -4 (Makes about 1 1/2 cups of dip – 370g )
Nutrition per 1/4 cup (60g): 141 Calories, 14g Fat; 2g Protein; 3.5g Net Carb
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