Keto Hummus Recipe for Your Pressure Cooker
This creamy keto hummus uses cauliflower instead of chickpeas, gets that deep garlicky punch with lemon zest, and comes together fast in your pressure cooker or oven.
Equipment
- 1 Mixing bowl for serving
Ingredients
Ingredients
- 1 large head Cauliflower chopped into florets (1 pound)
- ½ cup Tahini
- ¼ cup Olive Oil
- 2 cloves Garlic minced
- 4 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Smoked paprika
- ½ teaspoon Cumin
- ¼ cup Water
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Spread cauliflower florets on sheet and drizzle with olive oil. Roast for 25-30 minutes until golden and tender.
- Let roasted cauliflower cool slightly and transfer to food processor.
- Add tahini, olive oil, garlic, lemon juice, salt, smoked paprika, cumin, and water to processor.
- Blend until smooth and creamy, scraping sides as needed.
- If too thick, add extra water 1 tablespoon at a time until desired consistency is reached.
- Transfer hummus to serving bowl and drizzle top with olive oil and a sprinkle of paprika if desired.
Notes
Store leftover hummus in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months if needed and stir after thawing.