{Recipe} Caulihummus [LCHF, Paleo, GAPS, Zero sugar]

About 3 years ago we started changing our eating habits. We cut down on refined carbs, and systematically cut out sugar. This was not an easy change to make, especially since we live very fast lives, and both Husband and I are a bit of foodies. We like experimenting and trying new cuisines. So then it should also not be a big surprise that we love different types of food. One of our favourite cuisines is Middle Eastern. There are a few things more pleasurable than a shared meal of spreads, dips, olives, breads, etc. Now that we have cut down on carbs, we don't get to have this type of meal often. Missing it, I decided to start experimenting with alternatives. Enter my caulihummus - just as gorgeous as traditional hummus, just minus the chickpeas (which you cannot have if you follow an LCHF or banting lifestyle) - they are substituted with cauliflower so you up your veggie game as well!

So without further ado, here is my recipe for caulihummus:


GAPS, Paleo, Zero sugar, LCHF

Makes: 1 big bowl

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1 med cauliflower, cut into florets
  • 1/2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tbs olive oil
  • 1 tsp salt
  • 1/3 cup tahini
  • 2 cloves of garlic, crushed
  • Instructions:
    1. Preheat oven to 180ÂșC
    2. Butter or spray a cookie sheet
    3. Spread the florets on the baking sheet, sprinkle the spices and salt over. Drizzle with the olive oil and then bake for 20 to 25min or until soft
    4. Once soft, puree in a blender together with the tahini and garlic. Served with crusty bread, pitas, or your choice of low-carb fare.