If you’re eating low carb like me, you may be missing hummus. Here’s the flavours I miss without the carbs I don’t need.

Yield: Serves 2

Prep: 8 Minutes

Cook time:  25 Minutes

Cool: 10 Minutes


For Hummus

  • 4 cups Cauliflower florets
  • 2-3 garlic cloves (depending on taste
  • 4 tbl olive oil
  • ¼ tsp salt
  • Dash of cayenne
  • 2 tbl tahini, well stirred
  • 1 tbl fresh lemon juice

For Serving

  • 6 large butter or bibb lettuce leaves
  • ¼ cup seeded and chopped tomato
  • ¼ cup chopped cucumber
  • 2 tbl blck olives pitted and chopped
  • 2 tbl tahini


  1. Preheat oven to 400⁰F
  2. Place the cauliflower and garlic in a medium bowl and drizzle with 2 tbl of olive oil, toss and to coat. Season with salt and cayenne and mix well. Spread evenly over a large rimmed bake sheet
  3. Roast 10 minutes, stir and roast for 10 to 15 more minutes until cauliflower is tender and just browning. Cool for 10 minutes.
  4. In the bowl of a food processor or in a deep bowl using a stick blender, add the remaining oil, tahini and lemon juice. Process until smooth. Scraping down sides of food processor or bowl. If the mixture is too thick, drizzle olive oil 1 tsp at a time until desired consistency is reached.
  5. Serve the hummus in lettuce leaves with tomato, cucumber and olives. Drizzle with tahini. Wrap and enjoy!

Variations: Add cooked chicken, leftover steak or anything else you like. Or enjoy scooped up with cucumbers as a dip.


For a 1 Serving Size (half recipe):  Protein: 10 g, Net Carbs: 14 g, Fat: 45 g 

Facebook Comments

2019-10-08T18:12:42+00:00October 24th, 2019|Food|

About the Author: