After you get a taste of this creamy and delicious roasted cauliflower hummus recipe infused with roasted garlic, you’ll never go back! Tastes like the real deal and a must-make for all garlic lovers.
Garlic lovers, UNITE. This one’s for you. I’ve always been a huge fan of hummus and used to finish half a tub in one sitting. After trying a bunch of different flavors and varieties, but I always go back to my favorite: roasted garlic hummus. I’ve decided to recreate the flavors in a low carb and grain free way with this easy cauliflower hummus, and it really tastes like the read deal!
Roasted Cauliflower Hummus Recipe with Roasted Garlic
In the past, I made paleo and Whole30 hummus before using cashews and zucchini, but I think my favorite is this keto hummus recipe using roasted cauliflower. Roasting cauliflower really enhances its deep flavor, and that combined with roasted garlic is just HEAVEN.
How to Make Whole30 & Keto Cauliflower Hummus
It takes a bit of time to roast the garlic for this paleo hummus recipe, but the end result is totally worth it. You can actually roast the garlic and cauliflower at the same time for this roasted garlic hummus, and the recipe is quite easy to follow.
- Prepare the cauliflower but cutting into florets, then tossing with olive oil. It’s the main ingredient for this roasted cauliflower hummus recipe! Place in a single layer on a baking sheet and set aside.
- Roast the garlic. Remove the papery outer layer of the garlic heads, and slice the top 1/4 inch of the cloves to expose them slightly. Drizzle and rub with olive oil, then wrap in aluminum foil.
- Roast the garlic for 30 minutes, then add the baking sheet of cauliflower into the oven. Roast them both for another 30 minutes.
- Remove both from the oven to cool, then add to a food processor with the rest of the ingredients.
- Blend until smooth and creamy, and serve with veggies and crackers.
That’s it! Easy cauliflower hummus infused with insanely delicious roasted garlic. You’ll never want it any other way!
Tips for Making Whole30 & Keto Cauliflower Hummus with Roasted Garlic
- It might seem like 2 heads of garlic are a lot, but the spicy garlic flavor diminishes significantly during the roasting process. You’ll definitely want to use all 2!
- I highly recommend you use homemade tahini for the best flavor, but if you are in a pinch, this is my favorite store-bought version.
- This is a chickpea-free Whole30 hummus, and it’s low carb as well. To keep it compliant, I recommend you enjoy with veggies like carrots, cucumber, bell pepper, and tomatoes.
- This keto hummus recipe is thick and creamy in texture as written. If you want a thinner consistency, add 1 tbsp of water at a time as you blend until it reaches the texture that you like.
- If you love chunks of garlic in the hummus, you can leave out a few pieces to stir in or to garnish with at the end. The garlic pieces with each bite is fantastic!
If you enjoyed this easy paleo roasted garlic recipe, you might also like…
- Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
- Paleo Pumpkin Hummus (Whole30, Vegan, Keto)
- Easy Homemade Tahini (Paleo, Whole30, Keto, Vegan)
- Whole30 Tzatziki Sauce (Paleo, Keto)
- Raw Zucchini Hummus with Avocado – Bean Free (Whole30, Vegan)
Roasted Cauliflower Hummus with Roasted Garlic (Paleo, Whole30, Keto, Vegan)
- Preheat oven to 375 degrees F.
- Chop cauliflower into florets and toss with 1 tbsp of olive oil to coat evenly. Place on a baking sheet and set aside.
- Remove the outer layer of the whole heads of garlic. Cut off about 1/4 inch of the tips off the garlic cloves to expose them slightly. Coat both garlic heads with 1 tbsp of olive and tightly wrap each in aluminum foil.
- Roast the garlic for 30 minutes, then place the baking sheet with cauliflower in the oven. Roast both the garlic and cauliflower for additional 30 minutes.
- Remove from oven to cool.
- When cool enough to handle, squeeze out the garlic from the skin and into the food processor. If you'd like, you can save a some of it to mix in at the end for chunks of garlic in the hummus.
- Add cauliflower, 2 tbsp olive oil, tahini paste, lemon juice, cumin, sea salt, and 2 tbsp of water to the food processor, and blend until creamy. For a thinner consistency, add more water before blending again.
- If desired, garnish with more olive oil, chopped parsley, sumac, and/or sesame seeds before serving.
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