Fabulous Keto Hummus

A yummy keto twist on a Levantine staple dip! This is really hard to believe but the taste is just as good as one made with chickpeas! .. The use of good quality olive oil and tahini are key.

Ingredients: 

70g of pealed celeriac 

85g of tahini 

35g of olive oil - I used Oliflix organic olive oil https://lowcarbfood.co/shop/organic-extra-virgin-olive-oil/ 

2 cloves of garlic 

Juice of half a lemon 

1/2 tsp cumin 

1/2 tsp salt 

1 level tsp xanthan gum 

Ice, about 60g

NutriBullet 900 blender

Steps: 

1. Boil the celeriac until soft.
2. Once it is drained and steam dried add it cubed into a NutriBullet
3. Add the tahini, olive oil, garlic, lemon juice, cumin and salt and then blitz with a blender at full speed
4. Once combined add the xanthan gum to prevent splitting and give it another blitz 
5. You will see that its not silky yet..more like a butterish or sweaty melted cheese substance. Here is where we add the ice.
6. Blitz again until all ice is dispersed - the machine will make a lot of noise, but its designed to crush ice (please check!)
7. Plate up and enjoy dressed with a dusting of paprika and ground cumin, oh and some more olive oil!