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Do you ever find yourself craving hummus and wondering if keto hummus or paleo hummus exists? Well, it does now! I’ve created the perfect solution for those hummus cravings with my delicious and easy cauliflower hummus recipe. It’s so good! This roasted cauliflower hummus makes the perfect grab-and-go snack, or serve it as an appetizer to a Mediterranean meal.
My easy cauliflower hummus recipe has the perfect flavor combination of roasted cauliflower, tahini, seasonings, and garlic. I love to serve this keto hummus with a variety of veggies, but it’s so good that can eat it with a spoon. True life: this has definitely happened.
What Is Hummus?
Hummus is a dip or spread made from cooked chickpeas that are mashed together with with oil, garlic, lemon juice, and tahini.
I am making this cauliflower hummus paleo by skipping the chickpeas, and using… roasted cauliflower instead!
And, you won’t believe how close to the real thing this tastes. I served this for multiple friends and family, and all of them thought it was just regular hummus!
How To Make Cauliflower Hummus
It’s time to make the best homemade hummus! This nutritious spread is loaded with flavor, and naturally dairy-free and gluten-free, too. And I bet you’re wondering how to turn cauliflower into hummus…
First we’ll roast the cauliflower, until it’s super soft. You want SOFT, not crisp-tender!
PRO TIP: Make sure all the cauliflower is touching the baking sheet and touching the pan. This will ensure that it cooks evenly and gets adequately roasted. (You want it golden brown and charred.)
Then, we blend together all the cauliflower hummus ingredients, until it’s smooth and creamy:
- Roasted cauliflower
- Extra virgin olive oil
- Lemon juice
- Sea salt
PRO TIP: You can adjust the thickness of the cauliflower hummus by adding in a little bit more water. Start with 1 tablespoon at a time and increase more until you reach desired texture.
To make this a bit fancy, spread the roasted cauliflower hummus onto a bowl or plate and drizzle with olive oil and top with parsley, paprika, cracked pepper, and even kalamata olives.
Personally, I just sprinkle with paprika and scoop it up with cucumber slices. But check out more ideas for how to serve cauliflower hummus below!
Can I Have Hummus On A Low Carb Diet?
No, typically hummus is not low carb and isn’t suitable for a keto low carb diet. BUT, if you’re making my keto hummus recipe, then you definitely can! This cauliflower hummus recipe is low carb, keto, paleo, vegan, dairy-free, and gluten-free. And FULL of FLAVOR.
Most of the hummus you’ll find at grocery stores is made with chickpeas, so they are not low carb. Stick to making it yourself, and you can indulge with the best hummus made right at home!
Can You Make This Cauliflower Hummus Recipe Ahead?
Yes, you can make this cauliflower hummus recipe ahead! If you plan meals in advance, this is an excellent option for snacks or a side dish to go with your lunch.
Make as many batches of healthy hummus as you want then store it in the refrigerator for 4-7 days. Keep it covered in an airtight container, so it lasts longer.
How To Freeze Roasted Cauliflower Hummus
You can freeze roasted cauliflower hummus if you can’t eat it all or want to have some for later. Just keep the paleo hummus in a container with a lid that’s freezer safe and airtight.
On average, keto hummus will last 4-6 months in the freezer.
When you are ready to serve, the best thing to do is to set the paleo hummus in the fridge overnight then it will be ready to eat. Or if you are taking it in your lunch, you can toss it in your lunchbox, and it should be defrosted in no time.
What To Serve With Easy Cauliflower Hummus
I already mentioned that this healthy hummus recipe is so good you can eat it plain, but it’s even better when you pair it with other foods. You can always dip your favorite veggies into keto hummus:
- Carrots (if not strictly low carb)
- Celery sticks
- Cucumber slices
- Bell peppers
Here are some other ideas that go perfectly together:
- Baked Cheese Crisps – Cheese and roasted cauliflower hummus are seriously so good together. Or, try my keto crackers.
- Healthy Oven Baked Zucchini Chips – If you prefer your chips in veggie form.
- Low Carb Paleo Tortilla Chips – Such a perfect afternoon snack.
- Low Carb Keto Naan Bread – Similar to pita bread, so it’s great with hummus.
- Greek Chicken Meal Prep Bowls – Add some paleo hummus on the side!
More Low Carb Cauliflower Recipes
In addition to easy roasted cauliflower hummus, I love making more low carb cauliflower recipes into comfort foods, such as:
- Roasted Garlic Cauliflower
- Cauliflower Mac & Cheese
- The Best Keto Mashed Cauliflower
- Mexican Cauliflower Rice
Tools To Make Roasted Cauliflower Hummus
Tap the links below to see the items used to make this recipe.
- Nonstick Baking Sheet – I love these pans for roasted veggies, nothing sticks!
- Food Processor – You will want an excellent food processor for this cauliflower hummus recipe. This one is really easy-to-use and can process just about anything.
- Blender – I’ve made this paleo cauliflower hummus in the blender too, but you’ll need a high-speed one to get it really smooth. This one is the best!
Keto Paleo Roasted Cauliflower Hummus Recipe
Keto Cauliflower Hummus (Like The Real Thing)
You'll never tell this cauliflower hummus recipe doesn't have chickpeas! This keto hummus is easy, flavorful, and tastes like the real thing.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F. Grease a nonstick baking sheet.
Toss cauliflower with 2 tbsp olive oil. Spread in a single layer on the baking sheet, so that every floret is touching the pan.
Roast the cauliflower in the oven for about 35-45 minutes, until browned and falling-apart soft.
Pour the lemon juice, 2 tablespoons water, and remaining 2 tablespoons olive oil into a powerful blender or food processor. Add the roasted cauliflower, tahini, garlic, sea salt, cumin and paprika. Puree until very smooth, stopping to scrape down the sides occasionally.
If it's too thick, thin out with 1-3 more tablespoons of water, 1 tablespoon at a time. (I used 4 tablespoons total, 2 in the previous step and 2 to thin out more.)
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