Have you ever been to Costco when the Pita and Hummus vender is there? They have some of the best flavors hands down – and the best pita chips.
My husband and I used to bring home several tubs of hummus and a big bag of pita chips every time the they were in town.
Those were the days before kids and accountability. A time when calories and carbs didn’t count if no one was looking!
I am I the only one who misses hummus? All of those rich complex flavors; tahini, garlic, olive oil and lemon? I just love it.
I think this low carb cauliflower hummus is a fantastic substitute for chickpea hummus. It comes so close to the real thing I bet no one would guess it’s made of cauliflower and artichoke bottoms! My husband and kids loved it. I’m predicting it will become a staple in our house…
And you can’t have a low carb hummus without the perfect”dippers”. We thought the crispy almond sesame crackers and Sukrin Oat Sesame Bread were perfect for this dip. Both the crackers and the bread are very easy to make and they taste so good.
The crackers consisted of mixing a few ingredients to form a dough, then I rolled it out, cut it into squares and baked. Just cook, break apart, and 40 tasty crackers are ready to be enjoyed!
The Sukrin bread mix was easy, too. Just add water! I spooned it into two long logs on oiled parchment and then with oiled hands, coaxed it into two smooth logs. I baked the bread for an hour and cut it into 40 pieces – the perfect number for appetizers. Here is my review of the bread.
Crackers and bread are not necessary if you’re pressed for time. This low carb hummus was great on fresh cut vegetables, too!
This creamy Cauliflower Hummus is 3.3 net carbs per 1/4 cup serving.
Creamy Cauliflower Hummus (Low Carb, Paleo)
Ingredients
- 1 pound cauliflower
- 14 oz canned artichoke bottoms
- 1/2 cup mayonnaise
- 1/4 cup tahini
- 1-2 cloves garlic, minced or pressed
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Sukrin :1 (or your favorite sweetener)
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
Instructions
- Steam the cauliflower until tender and squeeze out as much moisture as you can with your hands. Put into a food processor fitted with a metal blade. (I use the microwave to steam my cauliflower. For a more mild flavor, boil the cauliflower until tender, drain, then squeeze).
- Squeeze out the artichoke bottoms and add to the food processor.
- Add the rest of the ingredients and process until the artichoke hummus is smooth.
- Taste and adjust seasoning.
- Serves 12 at 1/4 cup serving. 3.3 net carbs per serving.
Notes
Nutrition
Almond Sesame Crackers (Low Carb, Paleo)
Your recipe says it serves 8 and then says it serves 12. which is tight?
Sorry about that, Kat. I recently redid and improved the recipe. It serves 12. I just fixed it. -Kim
Stupid question most likely…. artichoke bottoms??
Do I just buy an artichoke and cut the bottom off?
Hi Terri, you can buy canned artichoke bottoms. It is what my mom called artichoke heart without the leaves or what was left over when the leaves were picked off. They are roughly circular and slightly cupped in shape. Does that help? -Kim
When using frozen riced cauliflower, should I weigh 1/2 pound before or after steaming? Do you know how many cups it should be? I got a 3 pound bag from Costco, so I’ll have to measure it. Thanks!
Hi Claudia. I sat on your comment a bit, I am sorry. I have never made this with frozen riced cauliflower – only fresh. Frozen cauliflower has a fishy taste to me – I know I’m weird. I have no idea how much to use or if it would even taste good with the frozen cauliflower. I would use fresh. I’m sorry! -Kim
Perhaps I missed it, but I’m looking for the serving size. Is it the standard for hummus, 2 tbsp?
Teri, I have sat on your comment for a while because I was going to make this recipe to see exactly how much and then I ran out of time. I am sorry. This recipe makes quite a bit. I believe the serving is around 1/4 cup. I’m sorry I don’t have an exact measuring cup amount at this time, I usually divide my food visually. -Kim
Can I use artichoke hearts instead of bottoms for the Low Carb Hummus with Artichoke?
Thanks
Hi Deb. I chose the artichoke bottoms because they are more of a paste when pureed. You can try with the hearts, but because I didn’t I’m not sure how the recipe will taste or what the texture will be like. -Kim
I’m just entering the world of low carb! Thank you. These recipes are going to be so helpful
Great, Stacey. Welcome. I hope you find some favorites along the way. Enjoy your low carb journey and your week. -Kim
Very good! Made a great snack when we had company over.
Great. I’m happy you thought so. Thanks for taking the time to leave a comment. Have a nice week. -Kim
Can I sub sesame oil for the olive oil and skip the tahini? I don’t have any tahini on hand.
Good question, Brenda. It won’t taste the same, but it might be good. Since tahini is a paste and oil is more liquidy, you might want to add a little at a time until you achieve the flavor you like. Let me know how you like the sesame oil in this recipe. Have a wonderful day. -Kim
Sorry…I was looking at fat grams in the recipe!!
When I hit the print button, the recipe appears to have about twice the carbs that are listed above per 1/4 cup serving. Is it 14 or 6 total carbs per 1/4 cup?
Thanks…it will make a difference in whether I print this or not!!
Can this be made without mayo and tahini?
What is erythritol?
Hi Laura. Sure it can be made without mayo and tahini, but it will be a different recipe. May I ask why you are subbing – it may help me find a more suitable ingredient swap for you. :) Erythtitol is a natural low carb sugar alternative so sub sugar or your favorite sweetener of choice. I hope this helps. Have a nice day. -Kim