A delicious chickpea-free version of hummus that’s low-carb, keto, paleo and Whole30 friendly.
Roasted Cauliflower Hummus
It’s creamy, savory, and veggie-packed. Cauliflower hummus is a unique take on the traditional hummus recipe. Instead of using chickpeas, this recipe uses roasted cauliflower, making it a low-carb and easily digestible option. It’s a great way to sneak more veggies into your daily routine.
Ingredients
- 1 large head cauliflower, approx 5 cups florets
- 3 tbsp olive oil, divided
- 1/4 cup tahini
- 2 tbsp water, or more for desired consistency
- juice from 1 lemon
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp ground cumin
- pinch of ground coriander
- pepper, to taste
- garnish with olive oil, sunflower seeds and chopped parsley
Directions
- Preheat your oven to 400 degrees fahrenheit.
- Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.
- Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
- Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.
- If your cauliflower hummus is a bit thick, just add more water (a teaspoon at a time) until it’s your desired level of creaminess.
