Keto Roasted Jalapeño Hummus Recipe
Keto Roasted Jalapeño Hummus Recipe
Total Time: 25 minutes
Serves: 16
Per serving: 53 calories, 0.9 g protein, 1.6 g carbohydrates, 5.2 g fat
Ingredients
- 3 large jalapeños
- ¼ cup / 60 mL olive oil (more as needed)
- salt and pepper to taste
- 1 medium head of cauliflower, broken into florets
- ½ cup / 118.3 mL water
- 3 cloves garlic
- 4 Tbsp / 60 mL tahini
- 2 Tbsp / 30 mL lime juice
- ½ tsp / 2.5 mL kosher salt
- ¼ cup / 60 mL fresh cilantro leaves, chopped
- chili powder to taste (for garnish)
Directions:
-
Bring oven rack to top of oven and heat broiler to high.
-
Drizzle the jalapeños with half the olive oil, and add salt and pepper to taste. Place them on a baking sheet under the broiler. Broil, turning as needed, until the skin has bubbled and charred. Let cool until you are able to handle peppers.
-
Peel the skin off the peppers (if you can't get it all that is OK). Remove the stem (removing seeds optional—leaving them adds more spice).
-
In a large microwave-safe bowl, put the cauliflower and water. Microwave for 7 minutes or until tender. Drain excess water.
-
Place cauliflower in the food processor to break down.
-
Once florets have been processed, add the jalapenos with garlic, tahini, lime juice, salt, and cilantro. As you run the processor, drizzle rest of olive oil from the top until the hummus reaches your desired consistency. Taste and add salt if needed. Add more oil if a thinner consistency is desired.
-
Spoon the hummus into a bowl and sprinkle with chili powder for presentation if desired.
