Roasted Cauliflower Hummus with Roasted Garlic (Paleo, Whole30, Keto, Vegan)

5 from 6 votes

Roasted Cauliflower Hummus with Roasted Garlic (Paleo, Whole30, Keto, Vegan)

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.

Prep Time5

Cook Time1

Course: Appetizer, Condiment, Snack

Cuisine: Middle Eastern

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

Servings: servings - makes 2 cups

Calories: 115kcal

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.

Nutrition