I’m a huge fan of hummus, there’s just something about the smooth, yet tangy dip that makes me want to eat a whole tub. There was a time when I worked in London, that I would eat hummus and falafels pretty much every day for lunch. Well I can’t even say it was lunch, as they would open their doors at 10am and I’d be waiting outside at 9.55!

Since embarking on a low carb lifestyle, I had to give up my hummus habit. However, every now and then I get a hanckering for the good stuff, so I played around with some recipes and found that replacing the chickpeas with cauliflower ‘the humble keto saviour’ works as an excellent substitute.

This recipe takes the original one a step further and adds a nutty, earthy sweetness by using pistachio butter alongside the tahini. You can have it with chicken shwarma, vegetable sticks or a low carb bread. One things for sure, you won’t be able to stop until it’s all gone.

This recipe was developed in collaboration with Kape.