The creamy deliciousness of hummus is hard to resist. Unfortunately, so are the high-carb ingredients.
Most hummus products and recipes rely on chickpeas (garbanzo beans) — a legume with ~5 grams of net carbs per ounce. This renders what could be a keto-friendly dip into something that is difficult to fit into the keto diet.
Rather than avoiding hummus altogether, we’ve decided to convert it to the keto side. With this recipe, we’ll show you how to make keto hummus without the chickpeas.
The Secret to Keto-friendly Hummus: Roasted Cauliflower
One thing you’ll learn while following the keto diet is how versatile cauliflower is. You can use to convert most of your favorite high-carb foods into keto-friendly delicacies. This can be done with pizza crust, waffles, fried rice, and hummus.
With this recipe, you’ll experience its versatility as a keto chickpea alternative, providing your hummus with a satisfying level of creaminess and flavor.
One of the best things about this recipe is that it is easy to scale up or make ahead, so you can have plenty of keto hummus stored and ready to go.
If you store it in the refrigerator, it’ll last for 4-7 days. Keeping it covered in an airtight container will help maximize freshness and storage time.
To keep your keto hummus from spoiling after a week in the fridge, you can freeze it in a freezer-safe airtight container. On average, it will last for 4-6 months when stored in this way.
The next time you want some hummus, simply thaw in your fridge or lunchbox, and it’ll be ready to eat in a few hours.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
16 ounce cauliflower florets
1/4 cup extra virgin olive oil, divided
1/2 cup tahini
3 cloves garlic, chopped
2 tablespoon lemon juice
1 teaspoon salt, or to taste
1/4 teaspoon paprika
2-4 tablespoon water, as needed for texture
Nutrition Summary: Makes a total of 6 servings of Keto Hummus. Each serving comes out to be 218 calories, 20g fats, 5.7g net carbs, and 5g protein.
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