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Cauliflower Hummus
Vegetarian
Lunch/Dinner

Fat (g) / Serving
13.78
Net carbs (g) / Serving
Protein (g) / Serving
Servings
12
1.81
1.85
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
500 grams Cauliflower | 500 | 9 | 2.28 | 108 |
60 grams Tahini | 60 | 7.08 | 32.28 | 84.96 |
10 grams garlic | 10 | 3.12 | 0 | 37.44 |
8 Tbsp Extra Virgin Olive Oil | 114.4 | 0 | 114.36 | 0 |
100 grams Kalamata Olives or regular green or black olives | 100 | 0.6 | 15.36 | 7.2 |
1 Tsp Paprika | 4.2 | 0 | 0 | 0 |
1 Tsp Cumin | 4.2 | 1.44 | 0.96 | 17.28 |
1 Tbsp Chopped Parsley | 14.3 | 0.48 | 0.12 | 5.76 |
Directions
Clean and cut the cauliflower and separate the florets.
Either microwave the cauliflower for 10 minutes or steam it, boil it and cook till tender
Once done add all the ingredients except the parsley in a food processor and blitz till you get a nice smooth hummus
Keep tasting for seasoning and flavour and add additional quantities if desired.
Once done transfer to a bowl and add the parsley and mix well
Garnish with cayenne pepper, more olive oil , parsley and an olive.
Recipe Notes
You can up the fat quotient in this recipe by adding more olive oil to make it even more 'high fat'. You can also use water to make it smoother if you like. Just add everything in small incriments to ensure that you get the desired consistency.
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