Low Protein Roasted Hummus

Any other metabolic peeps wonder what this hummus stuff is all about? It is very off limits for me so I've never had the pleasure. This recipe changes things and gets a thumbs up from all varieties of diets. My family loved it and said it tastes just like hummus, which made me happy.

Flavors:

I went heavy on the lemon so you can certainly tone it back by adding only the juice of one lemon. If the sesame flavor is too strong reduce the sesame oil. Once you try it you can get crazy with the flavors. Add roasted red pepper, extra garlic or some cayenne. It is very versatile!

Serve with gluten-free pretzels, veggies or eat by the spoonful. This stuff is good no matter what way you serve it!

Serving size: 2 tablespoons (equals 52 grams)

25 mg of phe, .82 grams of protein, 90 calories

370 grams of chopped, raw cauliflower florets (about one half head of cauliflower)

140 grams of cooked yuca 3 tbsp olive oil 3 tbsp sesame oil 1/3 cup water Juice from 1 to 2 lemons 1 garlic clove 1/4 tsp salt 1/4 tsp ground cumin Pinch of ground coriander Pepper, to taste

1. Preheat the oven to 400 degrees.

2. Chop the cauliflower and lay on an oiled cookie sheet. Roast for 20 minutes.

3. Peel the yuca. Either boil or cook in instant pot. I cook in instant pot on manual for 22 minutes and two cups of water.

4. Place all ingredients in the food processor. Add water and puree.

5. Serve with a dash of smoked paprika and olive oil.