Easy Cauliflower Hummus

5 from 1 vote

Garlic lovers, unite! This cauliflower hummus is a creamy, chickpea-free dip made with roasted cauliflower instead of chickpeas, blended with tahini, lemon juice, olive oil, and roasted garlic for a rich hummus-style spread. It has all the savory flavor of traditional hummus while staying low-carb, paleo, and Whole30 friendly.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer, Condiment, Snack

Cuisine: Middle Eastern

Keyword: cauliflower hummus, easy cauliflower hummus, keto cauliflower hummus, keto hummus recipe, paleo hummus, roasted garlic hummus, whole30 hummus

Servings: servings - makes 2 cups

Author: Jean Choi

Ingredients

2 heads of garlic
1 medium head of cauliflower 4-5 cups in florets
4 tbsp extra virgin olive oil divided
3 tbsp tahini
3 tbsp fresh lemon juice
1/4 tsp cumin
1/2 tsp sea salt
2-3 tbsp water
OPTIONAL: Olive oil, parsley, sumac, and/or sesame seeds for garnish

Instructions

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.

Notes

It might seem like two heads of garlic are a lot, but the spicy garlic flavor diminishes significantly during the roasting process. You’ll definitely want to use both.
I tested both roasted and steamed cauliflower when developing this recipe, and roasting produced a much deeper flavor and a better hummus texture.
If you love chunks of garlic in the hummus, you can leave out a few pieces and stir them in at the end or sprinkle them on top for garnish. The little bites of garlic in each scoop are fantastic.
I highly recommend homemade tahini for the best flavor, but if you’re short on time, a good quality store-bought tahini works well too.
This keto hummus recipe is thick and creamy as written. If you want a thinner consistency, add water one tablespoon at a time while blending until it reaches your preferred texture.
Store cauliflower hummus in an airtight container in the fridge for 4-5 days.
If the hummus thickens after chilling, stir in a little water or olive oil before serving to loosen the texture.

Nutrition