Roasted Cauliflower “Hummus”
Looking for a healthy snack or appetizer? Try this Roasted Cauliflower “Hummus”! It’s flavorful, easy to make, and ready in 25 minutes! Plus it’s naturally gluten-free, vegan, low-carb, paleo, keto, and Whole30 compliant!
I think there is nothing more versatile than cauliflower. It can become a crunchy pizza base, mash “potatoes,” and even turns into a rice substitute. Cauliflower is also the perfect replacement for chickpeas to make an incredibly creamy and smooth “hummus.”
I know it’s technically not hummus as there are no chickpeas in it but when you try it, you will likely find yourself saying, “I can’t believe it’s not real hummus!” It tastes just like the classic version.
How do you make cauliflower “hummus”?
This recipe is pretty simple; it requires just six ingredients (plus salt, pepper, and water) and 25 minutes from start to finish.
You start by roasting the cauliflower florets until tender and slightly crispy. Once the cauliflower is ready, blend all the ingredients together until silky smooth. You can use a blender or food processor.
If you use a food processor, remember to put in the liquids first, like the lemon juice, olive oil, and water.
I like my dip with a thick texture, if you prefer it thinner, add a little bit more water, one tablespoon at a time until you reach the desired consistency.
You could steam the cauliflower, but roasting adds depth of flavor.
Serve this “hummus” plain or add anything you want to it. I finish it off with a drizzle of extra virgin olive oil, sunflower seeds, and red pepper flakes. Here are some other topping ideas for you: sumac, paprika, za’atar, fresh parsley or thyme, chopped olives, toasted pine nuts, sesame seeds, or pomegranate seeds.
How many calories in cauliflower hummus?
This recipe has 118 calories per serving, compared to 150 in the chickpea recipe. It also has less than half the amount of carbs!
How long does cauliflower hummus last?
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe makes a medium bowl of hummus, about 5 portions. Make a double batch and use throughout the week as a sandwich spread, as a dip with a veggie platter, or even as a replacement for mayo on sandwiches, salads, and wraps. It would also be great for entertaining or taking along to parties.
If you make this low-carb “hummus” and love it, please leave a feedback and rating in the comment below. I always love hearing how the recipes turn out for you! ♡
This Roasted Cauliflower Hummus is flavorful, easy to make, and ready in 25 minutes! Plus it's naturally gluten-free, vegan, low-carb, paleo, keto, and Whole30 compliant!
- 3 cups (300 grams) raw cauliflower florets
- a drizzle of extra virgin olive oil
- salt and pepper
- 3 tablespoons tahini
- 2 garlic cloves
- 1 1/2 tablespoon extra virgin olive oil
- 1 1/2 tablespoon water plus more if needed
- juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- extra virgin olive oil, sunflower seeds, red pepper flakes
Preheat the oven to 200 degrees C (392 degrees F). Line a baking sheet with parchment paper.
Spread the cauliflower florets on the prepared baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Roast for 20 minutes or until tender and lightly browned.
Place the cooled roasted cauliflower in a food processor along with olive oil, water, lemon juice, tahini, garlic, salt, and cumin, and blend until smooth.
You may have to add another tablespoon or two of water to get the desired consistency.
Taste and adjust seasoning as necessary.
Transfer the cauliflower dip into a bowl and garnish with a drizzle of olive oil, sunflower seeds, and red pepper flakes.
Serve with veggies and enjoy!
*Store leftovers in an airtight container in the fridge for up to three days.
** Nutrition information is for 1/4 cup of hummus without toppings
Did you make this recipe?
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