By: Carole St-Laurent
I love hummus but chick peas don’t love me back. Here I use cauliflower instead of chick peas, making it low in carbs: for 2 cups, it’s 10.2 g vs 68.5 g of carbs. Win! I cook the cauliflower on low heat in olive oil and it gives it the best color for this dip. Use it as a snack with veggies or almond flour crackers, or on a sandwich instead of mayo. It’s 21 Day Sugar approved and vegan!
- 1/2 large onion, sliced
- 2 cups steamed cauliflower OR frozen and thawed
- 2 garlic cloves, roughly chopped
- 3 tbsp Kasandrinos Olive Oil, separated
- 1/4 cup Tahini (sesame seeds butter)
- Juice of 1 lemon
- Dash of Frank’s Hot Sauce (optional, to taste)
- Salt & Pepper to taste
Tahini is like peanut butter but made with sesame seeds. It’s delicious! I get mine in the international aisle at the grocery store, the brand is Krinos and it comes in a glass jar.
This recipe is a good way to get in some of the wonderful compounds found in Extra Virgin Olive Oil. See my post here on the benefits of this Nectar of the Gods.
Snacking is not about nutrition usually, but this dip packs 19% of your RDA for Vitamin C.
- Protein 10% 10%
- Carbs 10% 10%
- Fat 80% 80%
Step by Step Instructions
In a pan set on medium low, heat 2 tbsp of Olive Oil.
Add the onion and heat gently until you see some color, about 3 minutes.
Add the cauliflower and heat through for about 7 minutes, until you see a nice brown, caramelized color. Don’t overheat your pan or your ingredients will burn.
Add the garlic and sauté for 1 minute or until fragrant.
Put all your hot ingredients into a blender or a food processor. Add in the lemon juice, tahini, remaining olive oil, hot sauce if using, salt and pepper. Blend on high until the texture is smooth. Adjust for seasonings. If your hummus is too thick, add in more lemon juice. Enjoy!