Keto Spicy Hummus
Elevate your snack game with this irresistible Keto Spicy Hummus—a low-carb twist on the classic dip that's bursting with bold, smoky flavors. Made with tender cauliflower florets in place of chickpeas, this keto-friendly hummus is perfectly creamy and infused with aromatic spices like cumin, smoked paprika, and a touch of cayenne pepper for a delightful kick. A blend of tahini, extra virgin olive oil, and fresh lemon juice lends a rich, nutty balance to each bite, while minced garlic enhances its savory depth. Finished with a vibrant garnish of paprika and fresh parsley, this easy-to-make recipe is ready in under 25 minutes and pairs beautifully with crisp low-carb veggies like celery, cucumber, or bell peppers. Whether you're hosting a party or need a flavorful snack, this guilt-free spicy cauliflower hummus is bound to become a favorite on your healthy eating menu!
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Recipe Information
Ingredients
- 3 cups cauliflower florets
- 3 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 2 tablespoons water
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika (for garnish)
- 1 tablespoon chopped parsley (for garnish)
Instructions
Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes or until tender. Remove from heat and let cool slightly.
In a food processor, combine the steamed cauliflower, tahini, olive oil, lemon juice, minced garlic, water, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper.
Blend the mixture on high until smooth and creamy. If the mixture is too thick, add an additional tablespoon of water at a time until the desired consistency is reached.
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spices to suit your preference.
Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped parsley.
Serve immediately with low-carb vegetable sticks like celery, cucumber, or bell peppers. Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3577 mg | 275% | |
| Iron | 16075.1 mg | 89306% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
