Roasted Cauliflower Hummus Recipe

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Homemade hummus is an incredibly healthy snack, appetizer or simple lunch idea.  This roasted cauliflower hummus recipe cuts out the chickpeas, which is vital if you need to make paleo or keto friendly hummus to snack on.  Stop looking for cauliflower hummus brands at expensive specialty markets and make it at home in less than an hour. 

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Cauliflower hummus recipe with lemon and garlic. Gluten free, paleo and keto friendly

What is hummus, actually?

Traditional hummus is basically chickpeas (garbanzo beans), tahini, garlic, lemon juice, olive oil and some salt and pepper.  Simple, easy and delicious, right?  You can check out my homemade hummus dip recipe for all the details.   But, you know what?  Chickpeas are loaded with carbs and not allowed on certain special diets. 

I was recently sent a head of cauliflower in my Misfits Market box along with a couple of lemons.  SCORE!  The basic ingredients of homemade cauliflower hummus!  Just roast the cauliflower and lemons and puree with garlic, tahini, olive oil and spices.  Now I have lunch for the week or a snack I can feel good about eating.  

Roasted cauliflower on a cookie sheet

How do you roast cauliflower?

Okay, step one of this roasted cauliflower hummus recipe is to roast the cauliflower.  How do you do that?  It’s incredibly easy!  Cut a small to medium head of cauliflower into florets.  Spread on a cookie sheet lined with a silicone baking sheet.  Drizzle with olive oil and season with salt and pepper. 

I cut one large lemon in half and arranged that on the pan, too.  Roasting lemons warms them up and makes juicing them a cinch. Put the pan in a 425 degree oven for 15 minutes.  Remove the lemons and put them in a bowl to cool.  Stir the cauliflower and put it back in the oven for another 15 minutes or until golden brown. Remove the roasted cauliflower from the oven and let cool for 10 minutes 

bowl of fresh cauliflower on a cutting board with lemon, garlic and tahini

Roasted Cauliflower Hummus Ingredients

So, what is in cauliflower hummus?  Basically, it’s the same hummus ingredients you would use for chickpea based hummus.  Just swap out the chickpeas for cauliflower florets and continue as usual. Here are the ingredients you need for this Keto hummus:

  • Roasted cauliflower (small to medium head, see directions above)
  • Extra virgin olive oil (about 1/4 cup total.  Yes, buy the good stuff)
  • 1/4 cup Tahini (AKA sesame seed paste)
  • Garlic (1 to 3 cloves, depending on taste)
  • Lemon juice (you should have enough from the one lemon but buy a second just in case)
  • Sea salt (to taste)
  • Black pepper (coarsely ground)
  • Chopped olives and fresh parsley for topping 

Roasted cauliflower in food processor with garlic, tahini, lemon juice and olive oil for cauliflower hummus

How do you make cauliflower hummus?

This is the easy part!  All you have to do is blend!  Once your roasted cauliflower is cool,  just blend it with the remaining ingredients in a food processor.  Yes, you really do need a food processor to make this roasted cauliflower hummus recipe.  You want it SMOOTH.  A potato masher is not going to cut it and it is too thick to put in a blender. 

Like this cauliflower hummus?  Try these cauliflower recipes, too:

  • Cauliflower “shrimp” cocktail  Let me say that this cauliflower appetizer is incredibly easy to make AND it is very much like ‘real’ shrimp cocktail!
  • Middle Eastern Inspired Pureed Vegetable Soup Recipe This pureed vegetable soup recipe is loaded with healthy vegetables and made creamy with the addition of coconut milk.  

Cauliflower hummus recipe with lemon and garlic. Gluten free, paleo and keto friendly

A lot of the flavors in this homemade hummus are to taste so take a small spoonful and see what you think.  Adjust the amount of lemon juice or salt and pepper as needed.  If it is too thick, add more olive oil (or water if you want to keep the fat and calories lower).  Once you have it to the flavor and consistency you want, spoon it onto a serving plate.  Drizzle with olive oil and top with chopped olives and parsley for an attractive finish.  

That’s it!  You are done.  Now you have homemade hummus that is lower carb, Keto, Paleo, gluten free and DELICIOUS!

This roasted cauliflower hummus recipe with lemon and garlic is keto friendly, paleo approved and delicious!

Roasted Cauliflower Hummus Recipe

Trim the calories and carbs from regular hummus by using roasted cauliflower instead of chickpeas!  You’ll love this easy cauliflower hummus recipe, both the flavor AND how fast it is to make.  

Yield: 2 cups

Roasted Cauliflower Hummus Recipe

Roasted Cauliflower Hummus Recipe

This roasted cauliflower hummus recipe cuts out the chickpeas, which is vital if you need to make paleo or keto friendly hummus to snack on. 

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 small to medium head of cauliflower (cut into florets)
  • 2 cloves Garlic
  • 1/4 cup extra virgin olive oil (divided)
  • 1/4 cup Tahini
  • Lemon juice from one large lemon (you should have enough from the one lemon but buy a second just in case)
  • Sea salt (to taste)
  • Black pepper (coarsely ground)
  • Chopped olives and fresh parsley for topping

Instructions

  1. Roast the cauliflower: Place cauliflower florets on a cookie sheet lined with a silicone mat. Add two halves of a lemon, open side faced down. Drizzle everything with olive oil and season lightly with salt and pepper. Roast in a 425 degree oven for 15 minutes. Remove the lemons and let cool. Stir the cauliflower and put back in the ove for another 15 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
  2. Place the cool, roasted cauliflower to a food processor. Add the juice of the lemon you roasted. Add in remaining olive oil, tahini, garlic cloves and a pinch more of salt and pepper. Blend until smooth. Taste and adjust lemon juice, olive oil, salt and pepper as needed for taste and consistency.
  3. Place in a serving bowl and drizzle with additional olive oil and top with chopped olives and parsley. Serve with crackers or raw vegetables as desired.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 120mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 4g
Nutrition information not always accurate

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