A hummus dip is something I often miss since chickpeas are firmly off the menu for me. I set out to recreate a low carb version with classic middle eastern flavors. Enter cauliflower, the keto friendly vegetable that is so versatile! Once blended, the cauliflower takes on the creamy earthy notes that are perfect for this dish. Especially when coupled with the tahini, garlic, and lemon. It won’t matter that this isn’t the real deal.
Served with the hummus are these deliciously spicy crackers with a satisfying crunch. They are excellent for dipping. Harissa is an aromatic paste made from chili and other spices. These fragrant, sweet, and smoky flavors complement the cumin spiced hummus and bring the dish together.
One for sharing with friends and family, this is a great platter to knock up for all occasions. Create a buffet spread with cured meats, cheese board, vegetable crudités, olives, and you’ve got yourself a keto party!
The Preparation:
Hummus:
- 2 cups cauliflower
- 1 clove garlic
- Juice of 1 lemon
- 1 tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon salt
- 5 tablespoons extra virgin olive oil
- To serve: black pepper, chopped fresh parsley, olive oil.
Crackers:
- 1 cup milled flax seeds
- 2 large eggs
- 2 teaspoon harissa paste
- 2 tablespoons almond meal
- ½ teaspoon salt
To Serve: a selection of vegetable crudités and olives.
The Execution:
1. Chop the cauliflower into florets and steam for 4 minutes, allow to cool.
2. Begin to prepare your crackers by combining all the ingredients together until a dough forms.
3. Roll out the dough between 2 sheets of baking parchment until it reaches the desired thickness – the thinner the cracker the crisper it will be.
4. Score the dough with a knife to create a grid, this will make it easier to break apart once cooked. Bake for 10 minutes at 350°F then flip the crackers and bake for 5 minutes more.
5. Meanwhile prepare the hummus by using a food processor to blend the cooked cauliflower, garlic, lemon juice, tahini, cumin, salt, and olive oil. Keep processing until almost smooth.
6. To serve – top the hummus with a swirl of olive oil, chopped fresh parsley and cracked black pepper. Present on a platter with the crackers and optional vegetable crudités.
This makes a total of 4 servings of cauliflower hummus with harissa crackers. Each serving comes out to be 484 Calories, 42.08g Fats, 4.96g Net Carbs, and 13.6g Protein.
| Cauliflower Hummus with Harissa Crackers | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| Hummus: | ||||||
| 2 cups cauliflower | 54 | 0.6 | 10.64 | 4.3 | 6.34 | 4.11 |
| 1 clove garlic | 4 | 0.01 | 0.99 | 0.1 | 0.89 | 0.19 |
| Juice of 1 lemon | 11 | 0.12 | 3.31 | 0.1 | 3.21 | 0.17 |
| 1 tablespoon tahini | 89 | 7.95 | 3.23 | 0.7 | 2.53 | 2.61 |
| 1 teaspoon cumin | 8 | 0.47 | 0.93 | 0.2 | 0.73 | 0.37 |
| 5 tablespoons extra virgin olive oil | 597 | 67.5 | 0 | 0 | 0 | 0 |
| Totals | 763 | 76.65 | 19.1 | 5.4 | 13.7 | 7.45 |
| Per Serving(/4) | 190.75 | 19.62 | 4.78 | 1.35 | 3.43 | 1.86 |
| Crackers: | ||||||
| 1 cup milled flax seeds | 897 | 70.53 | 48.52 | 45.9 | 2.62 | 30.73 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 2 teaspoon harissa paste | 53 | 4.62 | 1.98 | 0.7 | 1.28 | 0.66 |
| 2 tablespoons almond meal | 80 | 7 | 3 | 1.5 | 1.5 | 3 |
| Totals | 1173 | 91.66 | 54.22 | 48.1 | 6.12 | 46.95 |
| Per Serving(/4) | 293.25 | 22.92 | 13.56 | 12.03 | 1.53 | 11.74 |
| Combined Total | 1936 | 168.31 | 73.32 | 53.5 | 19.82 | 54.4 |
| Combined Per Serving(/4) | 484 | 42.08 | 18.33 | 13.38 | 4.96 | 13.6 |
Cauliflower Hummus with Harissa Crackers
Ingredients
Hummus:
- 2 cups cauliflower
- 1 clove garlic
- Juice of 1 lemon
- 1 tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon salt
- 5 tablespoons extra virgin olive oil
- To serve: black pepper chopped fresh parsley, olive oil.
Crackers:
- 1 cup milled flax seeds
- 2 large eggs
- 2 teaspoon harissa paste
- 2 tablespoons almond meal
- ½ teaspoon salt
- To serve: a selection of vegetable crudités and olives.
Instructions
- Chop the cauliflower into florets and steam for 4 minutes, allow to cool.
- Begin to prepare your crackers by combining all the ingredients together until a dough forms.
- Roll out the dough between 2 sheets of baking parchment until it reaches the desired thickness – the thinner the cracker the crisper it will be.
- Score the dough with a knife to create a grid, this will make it easier to break apart once cooked. Bake for 10 minutes at 350°F then flip the crackers and bake for 5 minutes more.
- Meanwhile prepare the hummus by using a food processor to blend the cooked cauliflower, garlic, lemon juice, tahini, cumin, salt, and olive oil. Keep processing until almost smooth.
- To serve - top the hummus with a swirl of olive oil, chopped fresh parsley and cracked black pepper. Present on a platter with the crackers and optional vegetable crudités.
