#lowcarbhummus

This Garlic and Roasted Eggplant Hummus is a tasty change from plain hummus. Garlic, tahini, and lemon juice give the dish depth and brightness. Roasted eggplant gives it a smoky flavor and a creamy texture. Spread this hummus on low-carb crackers or sliced vegetables and serve as an appetizer or snack that is keto-friendly and tastes great.

Ingredients: 1 large eggplant. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper, to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Use a fork to make several holes in the eggplant, then put it on a baking sheet. Place the eggplant in an oven that has already been heated. Roast it for 45 to 50 minutes, or until the skin is charred and the flesh is soft. Take the eggplant out of the oven and let it cool down a bit. When it's cool, take off the skin and throw it away. Put the roasted eggplant flesh in a colander to get rid of any extra water. Put the roasted eggplant flesh, garlic that has been minced, tahini, lemon juice, olive oil, cumin, salt, and pepper in a food processor. You may need to scrape down the sides of the food processor to make it smooth and creamy. Put the hummus in a bowl to serve, and then top it with chopped fresh parsley. For a keto-friendly dip, use your favorite low-carb crackers or sliced vegetables to go with the garlic and roasted eggplant hummus. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious keto-friendly alternative to traditional hummus, this recipe replaces chickpeas with cauliflower while still delivering the creamy texture and Mediterranean flavors you love. Perfect for low-carb and keto diets.

Ingredients: 1 cup cooked cauliflower florets. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon cumin. 1/4 teaspoon paprika. Salt and pepper to taste. 2 tablespoons water or as needed. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Let cauliflower cool after you steam or boil it until it's soft. Cauliflower, tahini, garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper should all be put into a food processor. Add water as needed to get the consistency you want and blend until smooth. Check the seasonings and make changes if needed. Place in a bowl for serving, drizzle with a little extra olive oil, and top with chopped parsley. Dip it in cucumber, celery, bell pepper strips, or any other keto-friendly vegetable.

Prep Time: 15 minutes

Cook Time: 10 minutes