Low-Carb Cauliflower Hummus

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  • 1 small cauliflower head
  • ½ cup of cold pressed olive oil
  • ½ cup sesame seeds
  • 2 garlic cloves
  • Juice of 1 small lemon
  • 1-2 teaspoons Himalayan or Celtic sea salt
  • 1 teaspoon ground cumin
  • Pinch of ground cayenne or chili powder


  1. Cut up one small cauliflower head into med-sized florets.
  2. Spread out the florets on a baking tray with baking paper and sprinkle or spray with olive oil.
  3. Bake in oven for approx. 30 min at 325F until they are cooked through but still a bit crispy.
  4. Lightly roast 1/2 cup of sesame seeds. Pulse the sesame seeds lightly in a blender and set aside.
  5. Squeeze one lemon in your mixer/food processor and add the cauliflower florets, olive oil, crushed garlic, salt, cumin, and sesame seeds.
  6. Blend until creamy, scraping down sides as needed. Add filtered water if small amounts if necessary to blend.
  7. Taste and add more salt or lemon juice if desired.
  8. Serve in a bowl and garnish with cayenne powder. Serve with veggies or low-carb seed crackers


Serves 12. Per Serving (based on using pink Himalayan salt & ground cayenne):

Calories: 121.6 |
Total Fat: 12.4 g |
Total Carbohydrate: 3.1 g |
Dietary Fiber: 1.3 g |
Protein: 1.5 g


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