Cauliflower “Hummus”

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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).

Original recipe:

http://www.ibreatheimhungry.com/2015/05/low-carb-cauliflower-hummus-recipe.html

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INGREDIENTS

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

METHOD

• 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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