Ingredients: 1 serving
13/16 cup chopped, (1/2" pieces) Cauliflower (89.2 grams)
1/3 cup, sliced Zucchini (60 grams)
1 1/3 tbsp. Tahini (21.3 grams)
1 tbsp Lemon juice (15 grams)
1 tbsp Olive oil (13.5 grams)
2/3 clove Garlic (2 grams)
3/16 tsp Sea Salt (1.3 grams)
1/16 tsp Pepper (0.17 grams)
Directions (based on the original recipe of 3 servings):
1. Boil cauliflower in a medium saucepan full of water, until soft, about 10 minutes. Add zucchini and cook for another 5 minutes. Remove and drain.
2. Transfer cauliflower and zucchini to food processor. Add the tahini, lemon juice, 1 tbsp olive oil, garlic, salt, and pepper and blend until smooth. Taste and adjust seasoning to taste.
3. Place hummus on a serve plate and garnish with the paprika and parsley. Drizzle with remaining olive oil.
4. Serve with sliced cucumbers and jicama.
Hummus will keep in fridge for up to a week.
Macros per serving: 284 Calories • 9.9g Carbs (3.2g Fiber) • 25.4g Fat • 7.9g Protein
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