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Old Tue, May-03-11, 07:51
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default Hummus

The pic for this recipe can be seen here. And yes, it was as good as it looks! http://buttoni.wordpress.com/2011/05/01/hummus/

I made some Middle Eastern Tabouleh salad today and wanted a bit of hummus to go along with it. Being made from basically chickpeas, this is far from a low-carbers “safe” food to eat. But I recently I saw on another WordPress blog (Cavewomancafe) that cauliflower can be used to make hummus. So I decided to take my recipe of many years and try it with cauliflower. But then I discovered I didn’t have any chick peas in the pantry or freezer so that I could add just a few for flavor. I thought a moment and remembered I always have chickpea flour on hand. After all, it’s made from finely ground chickpeas, non? Why not? So I whipped up a batch of my usual hummus recipe, guessing how much chickpea flour to put in the mix. Man, this was not only good, it was to die for! I honestly couldn’t really tell it apart from the carb-laden variety made with all chickpeas! This recipe is not suitable until the legumes rung of the OWL ladder. The bread sticks pictured are made from 1 slice of my now favorite focaccia bread: http://low-carb-news.blogspot.com/2...a-bread-gf.html

NOTE: This is not as good leftover (cauliflower taste comes through much stronger) so only make as much as will be consumed completely the day it is made.

INGREDIENTS:

16 oz. cauliflower
2 T. tahini paste (sesame seed butter)
2 T. chickpea flour (or ¼ cooked chickpeas)
1 T. fresh lemon juice
½ clove garlic, minced
dash salt
1 T. olive oil (for the hummus mixture)
¼ c. olive oil for top garnish
Dash paprika for garnish
parsley sprig to garnish (optional)

DIRECTIONS: Steam cauliflower over boiling water until tender. Lift out of pot and put into food processor. Add all remaining ingredients EXCEPT the ¼ c. olive oil, paprika and parsley sprig. Blend until smooth. Scrape out onto serving dish. Sprinkle with paprika. Drizzle with ¼ c. olive oil, allowing some to pool around the edges. Garnish with sprig of parsley (or chopped) and serve with your favorite low-carb focaccia bread or crackers. I personally love this stuff best when served with Tabouleh salad and Greek olives, as they are wonderful together!

NUTRITIONAL INFO: Makes 5 servings, each containing:

196 calories
17.76 g fat
8.04 g carbs, 3.16 g fiber, 4.88 g NET CARBS
3.46 g protein
70% RDA Vitamin C, 18% B6, 16% E, 20% copper, 16% iron, 18% manganese, 15% phosphorous, and 14% thiamin
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