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!
CAULIFLOWER HUMMUS RECIPE
Cauliflower is also the perfect replacement for chickpeas to make an incredibly creamy and smooth hummus.
When you try it, you will likely find yourself saying: “I can’t believe it’s not real hummus!” because it tastes just like the classic version.
Many ingredients in this recipe are similar to my traditional hummus:
- lemon juice
- olive oil
I just replaced the chickpeas with cauliflower.
I recommend roasting the cauliflower rather than steaming it to add depth of flavor.
How to make this healthy cauliflower dip
The recipe is pretty simple.
- 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. Done!
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.
TOPPINGS & SERVING SUGGESTIONS
Topping ideas – 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.
Serving suggestions – I like to serve this dip with sliced cucumbers, carrot sticks, olives, sliced radishes, bell peppers, and celery. Some other options:
- Serve it with your favorite low carb pita chips or tortilla chips for dipping
- Use it as a sauce for pasta, salads, and bowls
- Spread it on sandwiches and wraps
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!
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.
Looking for a healthy dip for a party, BBQ or holiday gathering? Try these
- Homemade Lebanese Hummus
- Roasted Beetroot Hummus
- Spicy Roasted Red Pepper Hummus
- Baba Ganoush
- Artichoke and White Bean Dip
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! ♡
Roasted Cauliflower Hummus
For the roasted cauliflower:
- 3 cups (300 grams) raw cauliflower florets
- a drizzle of extra virgin olive oil
- salt and pepper
For the “hummus”:
- 3 tablespoons tahini
- 2 garlic cloves
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon water plus more if needed
- juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- extra virgin olive oil, sunflower seeds, red pepper flakes
Roast the cauliflower
- 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!