Description
A creamy and delicious keto-friendly dip made from cauliflower, perfect for low-carb snacking.
Ingredients
Scale
- 1 medium head of cauliflower, chopped into bite-sized pieces
- 3 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, finely chopped
- 1 teaspoon ground coriander
- Sea salt and black pepper to taste
- Water as needed for desired creaminess
- Chopped chives (for garnish)
- Cayenne pepper (for garnish)
Instructions
- Begin by boiling a pot of water and add the cauliflower pieces. Cook for about 10-12 minutes until they are fork-tender.
- Drain the cauliflower and allow it to cool for a few minutes.
- In a high-speed blender, add the cooled cauliflower, tahini, olive oil, lemon juice, chopped garlic, ground coriander, sea salt, and black pepper.
- Blend the mixture until it reaches a silky smooth texture, adding water gradually until you achieve your preferred consistency.
- Taste the dip and adjust the seasoning as needed.
- Spoon the creamy dip into a serving dish and drizzle with a little extra olive oil.
- Top with chopped chives and a dash of cayenne pepper for a hint of heat.
- Pair with crunchy vegetable sticks or low-carb chips for dipping.
Notes
- For an extra kick, consider mixing in some roasted red peppers or a splash of lemon zest before blending.
- For a smoky flavor, try adding a bit of smoked paprika to the mix.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: varies
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg