Few things say “Mediterranean” like hummus. However, because chickpeas provide a few too many grams of carbohydrates for us to include a lot of traditionally prepared hummus in the Ketogenic Mediterranean Diet, cauliflower comes to the rescue! You can customize this recipe however you choose. Add olives, roasted red peppers, Sriracha, or anything else you like.2 tbsp
YIELD: 4 (½-cup) servings
The Stuff:
1 medium head cauliflower
1 clove garlic
⅓ cup tahini
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil, divided
salt and pepper, to taste
water (optional)
What to Do:
1 Preheat oven to 400°F. Oil a rimmed baking pan.
2 Break the cauliflower into florets and toss them in 1 tablespoon of olive oil. Place florets in a single layer on baking pan.
3 Roast for 40 minutes, stirring halfway through to ensure even cooking and browning. Remove from the oven and allow to cool.
4 Combine roasted cauliflower, garlic, tahini, lemon juice, 1 tablespoon extra virgin olive oil, salt, and pepper in a food processor and blend until desired consistency is achieved. If you want it to be a little chunky, blend less. If you would like it to be smoother and thinner, add a little bit of water before you blend.
5 Once you are pleased with the consistency, transfer to a serving or storage dish and drizzle the remaining olive oil on top.
TIP: You can use this hummus in a variety of ways. Eat it with sliced cucumber, sliced red pepper, even pork rinds; use it as a spread on your next sandwich; add a dollop to a salad. Really, go crazy.