Follow us 148.4k
I love hummus but chickpeas are obviously out on a keto diet because of their high carb count. To make this creamy keto Buffalo Hummus we're using a handy stand in, cauliflower!
We start by roasting the cauliflower until soft, and then blending with a bit of tahini, spices, garlic, and buffalo sauce. You can even use sriracha sauce or make your own Fermented Sriracha (so good!), especially if you want to avoid any added sugar.
Now comes the fun part, the toppings! I’ve used some crumbled blue cheese, sliced green onions, and a splash of buffalo sauce on the top. Serve it with celery stick or your favorite low carb chip or keto crackers!
Follow us 36.6k
Hands-on Overall
Serving size 1/3 cup
Nutritional values (per 1/3 cup)
Net carbs4.2 grams
Protein4.2 grams
Fat8.2 grams
Calories109 kcal
Calories from carbs 16%, protein 16%, fat 68%
Total carbs6.6 gramsFiber2.4 gramsSugars2 gramsSaturated fat2 gramsSodium429 mg(19% RDA)Magnesium24 mg(6% RDA)Potassium301 mg(15% EMR)
Ingredients (makes 10 servings, about 3 1/3 cups)
Cauliflower hummus:
- 1 medium cauliflower (680 g/ 1.5 lb)
- 1 tbsp avocado oil or olive oil (15 ml)
- 1/3 cup tahini paste (80 ml/ 83 g/ 3 oz)
- 1/4 cup buffalo sauce or sriracha sauce (60 ml/ 2 fl oz) - you can make your own Sriracha
- 2 garlic cloves
- 1 tsp sea salt
- 1/2 tsp paprika
Toppings:
- 2 green onions, sliced (30 g/ 1.1 oz)
- 1/2 cup blue cheese crumbles (56 g/ 2 oz)
- Optional: extra buffalo sauce
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with foil.
- Cut the cauliflower into medium sized florets and spray or drizzle with avocado oil (about 1 tablespoons worth). Bake the cauliflower for about 20-30 minutes until soft and caramelized.
- Transfer to a blender with the remaining ingredients.
- Blend until smooth. You may need to add a bit of water or vegetable stock to reach your desired consistency.
- Transfer to a serving bowl and top with toppings just before serving. The hummus will keep refrigerated up to 5 days.
Ingredients
- 1 medium cauliflower (680 g/ 1.5 lb)
- 1 tbsp avocado oil or olive oil (15 ml)
- 1/3 cup tahini paste (80 ml/ 83 g/ 3 oz)
- 1/4 cup buffalo sauce or sriracha sauce (60 ml/ 2 fl oz) - you can make your own Sriracha
- 2 garlic cloves
- 1 tsp sea salt
- 1/2 tsp paprika
- 2 green onions, sliced (30 g/ 1.1 oz)
- 1/2 cup blue cheese crumbles (56 g/ 2 oz)
- Optional: extra buffalo sauce
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with foil.
- Cut the cauliflower into medium sized florets and spray or drizzle with avocado oil (about 1 tablespoons worth). Bake the cauliflower for about 20-30 minutes until soft and caramelized.
- Transfer to a blender with the remaining ingredients.
- Blend until smooth. You may need to add a bit of water or vegetable stock to reach your desired consistency.
- Transfer to a serving bowl and top with toppings just before serving. The hummus will keep refrigerated up to 5 days.
Nutrition (per serving, 1/3 cup)
Calories109kcal
Net Carbs4.2g
Carbohydrates6.6g
Protein4.2g
Fat8.2g
Saturated Fat2g
Fiber2.4g
Sugar2g
Sodium429mg
Magnesium24mg
Potassium301mg
Detailed nutritional breakdown (per 1/3 cup)
| Total per 1/3 cup |
| 4.2 g | 4.2 g | 8.2 g | 109 kcal |
| Cauliflower, fresh |
| 2 g | 1.3 g | 0.2 g | 17 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 1.4 g | 12 kcal |
| Sesame tahini (unsweetened) |
| 1 g | 1.4 g | 4.5 g | 50 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) |
| 0.7 g | 0.2 g | 0.5 g | 8 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Cheese, blue |
| 0.1 g | 1.2 g | 1.6 g | 20 kcal |
Do you like this recipe? Share it with your friends!
