Roasted Cauliflower Hummus

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The perfect low carb dip! This healthy hummus variation is made with roasted cauliflower instead of garbanzo beans. The rest of the flavors are kept traditional for the most authentic "hummus" experience! Use as a dip for veggies and crackers, or as a topper for salads or chicken dishes.

4 G Net Carbs per 1/4 cup serving

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: Middle Eastern

Keyword: cauliflower hummus, keto hummus, low carb hummus, roasted cauliflower hummus

Servings: servings

Calories: 88kcal

Ingredients

2 pounds cauliflower chopped into pieces
3 tablespoon olive oil divided
1/4 teaspoon thyme
1 teaspoon sea salt or to taste, divided
fresh black pepper to taste
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 clove garlic grated
pinch cayenne or paprika

Instructions

Preheat oven to 425º F, and line a large baking tray with parchment paper.
To the baking tray, add cauliflower. Drizzle the cauliflower with olive oil, and then season it with sea salt, thyme, and black pepper.
Roast the cauliflower for about 25 minutes, until the cauliflower is very soft and has begin to brown. To get a thick and creamy hummus, the cauliflower needs to be cooked well to reduce the moisture content.
Allow the cauliflower 10-15 minutes to cool, and then add it to a food processor bowl, along with tahini, lemon juice, olive oil, garlic, salt and pepper.
Process the cauliflower hummus for 3-4 minutes. If necessary, stop and scrape down the sides. It will continue to thicken and create a smooth, silky texture the longer you process, so don’t be shy about keeping the food processor running a bit here!
Chill the hummus prior to serving (it’s delicious cold out of the fridge!). Garnish with an extra drizzle of olive oil, some paprika (or smoked paprika), and optionally some chopped parsley. Some pine nuts or toasted almonds make a great texture on this as well!

Video

Notes

*This recipe makes approximately 2 1/2 cups of hummus, for 10 servings at 1/4 cup each.

How to Store Leftover Cauliflower Hummus

Store leftover cauliflower hummus in an airtight container refrigerated for up to 5 days.

If I am making this recipe in advance, I don’t add the garlic. It stores better without it, and then I freshly grate the garlic right before serving.

Can I freeze cauliflower hummus?

Yes, however the texture isn’t as good once it has been thawed. Store it in an airtight container, and freeze up to 3 months.

When ready to serve, allow to thaw, then throw it back in the food processor to improve the texture.

Cauliflower Hummus with No Tahini

If you don’t have tahini, try using almond butter, cashew butter, or unsweetened sunflower seed butter in its place. The seed butter is a big part of the flavor and texture of hummus, but other options will work in a pinch!

Nutrition