Recipe from the Book: Cauliflower Hummus
Ingredients: 1 tablespoon grass-fed ghee, 1 medium cauliflower, chopped finely, 3–4 garlic cloves, 2 tablespoons lemon or lime juice, 6 tablespoons tahini, 3 tablespoons extra-virgin olive oil or avocado oil plus more if needed, ¼ teaspoon cumin, Salt and pepper to taste.
Heat ghee in a sauté pan over medium heat. Add the cauliflower and cook until tender. Add garlic and cook for 1–2 minutes, stirring constantly. Remove from heat and cool. Place in a food processor or blender, add remaining ingredients, and pulse until smooth, regularly scraping down the sides.
If too thick, add an extra tablespoon of olive oil or water until you reach preferred consistency. Makes roughly 2 cups. (6 servings)
Mediterranean-keto: ⅓-cup serving—calories: 194; net carbs: 6 grams
Strictly keto: No modifications needed