Cauliflower hummus is silky smooth and made without chickpeas. It’s healthy, loaded with veggies, and tastes similar to the original. This incredibly delicious low-carb hummus recipe it’s also paleo, vegan, gluten-free, and Whole30 friendly.
Cauliflower is one of my favorite low carb vegetables. It’s super versatile! You can make so many delicious keto-friendly cauliflower recipes, from a bowl of delicious cauliflower rice to the creamiest cauliflower mashed potatoes or keto cauliflower pizza crust. You can create some delicious and exciting recipes with this vegetable that will impress everyone.
Well, now I am going to roast it and make the creamiest cauliflower hummus that you will ever try.
I would never think that you could make such a great hummus with cauliflower. But oh my god, it’s so good. And the best part? It’s so easy to make with just some simple ingredients.
What Is Hummus?
Hummus is a Middle Eastern dish with a long history. Hummus is made of cooked chickpeas, tahini, garlic, lemon, and olive oil. This healthy dip is usually served with bread or various types of chips and veggies. You can find different versions at the grocery stores, but homemade is always better.
Is Hummus Keto?
No, hummus is made with chickpeas that are higher in carbs, and therefore not keto-friendly. According to the USDA website, one tablespoon of classic hummus has about 3 grams of carbs.
While you can fit it into a low carb diet, you should watch the quantity as the carbs easily add up.
I’m making my hummus paleo by replacing the chickpeas with roasted cauliflower!
Hummus is a favorite snack of mine, and I eat it often. While chickpeas are typically used in hummus, you won’t miss them here since I replace them with cauliflower.
This keto-friendly roasted garlic cauliflower hummus is just as creamy and delicious as regular hummus, and it’s also super nutritious and easy to make.
You will be surprised to discover how much it tastes like the original one. I served this to several friends and family members, and they all thought it was just classic hummus.
Cauliflower Hummus Recipe Video
Although this recipe is simple to prepare in your blender, a quick step-by-step video tutorial is always beneficial. Check out the video below!
Cauliflower Hummus Ingredients
- Cauliflower – Because cauliflower is the primary ingredient in this recipe, use fresh cauliflower if it’s possible for a most incredible flavor. Using frozen cauliflower it’s possible, but you’ll have to bake it longer to remove any excess water.
- Tahini – Tahini makes this paleo hummus dip super creamy and adds that specific zesty and tangy flavor. If you don’t like how tahini tastes, you can substitute it with Greek yogurt. But you need to know that using yogurt makes the cauliflower hummus lighter. You can also leave the tahini out and use more olive oil instead.
- Lemon Juice – The lemon, along with the salt, is responsible for the hummus’s vibrant acidity and shine!
- Garlic – This cauliflower hummus gets its perfect taste from minced garlic.
- Cumin – makes hummus super special and rich.
- Olive Oil – Any vegetable oil will do, but extra-virgin olive oil has a healthy fat content and adds an exquisite taste to this cauliflower dip.
How To Make Cauliflower Hummus
Cauliflower hummus is made without chickpeas – the best paleo cauliflower hummus. Using cauliflower instead of chickpeas greatly reduces carbs! Whoever invented this: You’re a Genius!
Here’s everything you need to make to get this creamy cauliflower hummus:
Start by placing the cauliflower on a baking sheet lined with parchment paper and drizzle it with oil, salt, and pepper. If you are using a whole cauliflower, you need to chop it into florets. Then, roast it for 40 minutes in a preheated oven.
Turn the cauliflower florets halfway through to ensure uniform cooking. When the cauliflower is slightly browned and tender, you know that it’s done.
Then all you have to do is place the cauliflower in a food processor with the remaining ingredients. Pulse until smooth.
Your roasted cauliflower hummus is now ready to enjoy!
Tips For Making The Best Keto Hummus
- If your cauliflower hummus is too thick, add additional water (a teaspoon at a time) until it reaches the required smoothness.
- For a beautiful roasted garlic taste, I recommend wrapping some garlic cloves in foil and placing them in the tray with the cauliflower.
- Before using the tahini, please give it a good toss to incorporate any oil that has separated.
- Scrape down the edges of the food processor bowl constantly.
Another great thing about this recipe is that you don’t need a lot of stuff to make it. All you need is:
- A food processor or a blender
- A sharp knife
- A baking pan
How To Store
- You can store it for seven days in an airtight container in the fridge.
- Freeze cauliflower hummus in an airtight container for up to one month.
What To Serve With Cauliflower Hummus
Are you looking for some low-carb food to dip into your keto hummus? Here are some great options:
- Pork rinds – They are incredibly crispy, and several brands have no carbohydrates per serving!
- Low Carb Tortillas
- Keto Tortilla Chips
I recommend serving this dish with sliced veggies rather than chips or crackers to keep it gluten-free, paleo, low-carb, keto, and Whole30 compliant. My favorite way to enjoy this cauliflower hummus is to cut some celery, carrots, and cucumber and dip them in hummus.
Can I Make This Keto Cauliflower Hummus Ahead?
The great news is that you can undoubtedly meal prep keto hummus! I’ve been eating mine for a week for a quick keto snack. I had not expected it to last more than four days, so this was a great surprise! It’s critical to keep it covered in the fridge – preferably in an airtight container, so the tops don’t dry.
Cauliflower Hummus Variations
This hummus recipe is delicious as it is, but it’s super versatile. Here’s to customize it for an intense boost of flavor:
- Sun-dried tomatoes – add 1/4 cup sun-dried tomatoes
- Kalamata olives: 1/4 cup pitted Kalamata olives
- Roasted garlic: use roasted garlic instead of freshly minced garlic.
- Roasted red pepper: add 1/2 cup roasted red peppers
More Cauliflower Recipes
Like I said above, I love cauliflower, and this can be easily noticed on my site, which is full of cauliflower recipes. Here are a few of them:
- Garlic Butter Whole Roasted Cauliflower Recipe
- Cauliflower Mac and Cheese
- 2 Ingredient Cauliflower Rice Recipe
- Loaded Cauliflower Bake with Cheddar and Bacon
- Cauliflower Mashed Potatoes
- Air Fryer Cauliflower
- Parmesan Roasted Cauliflower Recipe
Easy Cauliflower Hummus
- 1 large head cauliflower about 5 cups
- 3 tbsp olive oil plus more for serving
- 1/4 cup tahini well-stired
- 1/4 cup fresh lemon juice juice from 1 lemon
- 1 garlic clove minced
- 1/2 tsp ground cumin
- pinch of ground coriander
- salt and pepper to taste
- 2 – 3 tablespoons water or more to reach the perfect consitency
- garnish with olive oil sumac, pine nut seeds, smoked paprika, or chopped parsley
- Preheat your oven to 425°F/ 220°C.
- Remove the florets from the head of cauliflower using a sharp knife. Place them on a baking sheet. Drizzle with 1-2 tablespoons of olive oil, and toss to combine.
- Bake for 20-25 minutes until golden, tossing halfway.
- Transfer the roasted cauliflower to a food processor. Add the tahini, 2 tablespoons of olive oil, freshly squeezed lemon juice, garlic clove, water, cumin, salt, and pepper. Blend on high until smooth and creamy, scraping the sides from time to time.
- Transfer the cauliflower hummus to a serving bowl and garnish with freshly chopped parsley.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: