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.
2 - 3tablespoonswateror more to reach the perfect consitency
garnish with olive oilsumac, pine nut seeds, smoked paprika, or chopped parsley
Preheat your oven to 425F/ 220C.
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.