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Keto Hummus

Keto Hummus

In the mood to dip your veggies? Try this today!


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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1 comment

  • Yum! I like good recipes!

    Donna

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