ROASTED CAULIFLOWER HUMMUS

ROASTED CAULIFLOWER HUMMUS

ROASTED CAULIFLOWER HUMMUS

Looking for a healthy snack or appetizer? Try this Roasted Cauliflower “Hummus”! It’s flavorful, easy to make, and ready in 25 minutes! Plus it’s naturally gluten-free, vegan, low-carb, paleo, keto, and Whole30 compliant!I think there is nothing more versatile than cauliflower. It can become a crunchy pizza base, mash “potatoes,” and even turns into a rice substitute. Cauliflower is also the perfect replacement for chickpeas to make an incredibly creamy and smooth “hummus.”

I know it’s technically not hummus as there are no chickpeas in it but when you try it, you will likely find yourself saying, “I can’t believe it’s not real hummus!” It tastes just like the classic version.HOW DO YOU MAKE CAULIFLOWER “HUMMUS”?

This recipe is pretty simple; it requires just six ingredients (plus salt, pepper, and water) and 25 minutes from start to finish.

Ingredients for cauliflower hummus in bowls

You start by roasting the cauliflower florets until tender and slightly crispy. Once the cauliflower is ready, blend all the ingredients together until silky smooth. You can use a blender or food processor.

If you use a food processor, remember to put in the liquids first, like the lemon juice, olive oil, and water.

I like my dip with a thick texture, if you prefer it thinner, add a little bit more water, one tablespoon at a time until you reach the desired consistency.

You could steam the cauliflower, but roasting adds depth of flavor.

Serve this “hummus” plain or add anything you want to it. I finish it off with a drizzle of extra virgin olive oil, sunflower seeds, and red pepper flakes. Here are some other topping ideas for you: sumac, paprika, za’atar, fresh parsley or thyme, chopped olives, toasted pine nuts, sesame seeds, or pomegranate seeds.

roasted cauliflower dip in a bowl

HOW MANY CALORIES IN CAULIFLOWER HUMMUS?

This recipe has 118 calories per serving, compared to 150 in the chickpea recipe. It also has less than half the amount of carbs!

HOW LONG DOES CAULIFLOWER HUMMUS LAST?

Store leftovers in an airtight container in the fridge for up to 3 days.

This recipe makes a medium bowl of hummus, about 5 portions. Make a double batch and use throughout the week as a sandwich spread, as a dip with a veggie platter, or even as a replacement for mayo on sandwiches, salads, and wraps. It would also be great for entertaining or taking along to parties.

cauliflower dip in a bowl

For more dip recipes, be sure to check out my Homemade Lebanese Hummus, Roasted Beetroot Hummus, Spicy Roasted Red Pepper Hummus, Baba Ganoush, and Artichoke and White Bean Dip.

If you make this low-carb “hummus” and love it, please leave a feedback and rating in the comment below. I always love hearing how the recipes turn out for you! ♡

Cauliflower hummus is healthy, veggie-packed, low-carb hummus recipe. It's also vegan, keto, paleo, gluten-free and Whole30 friendly. Watch the video above to see how quickly it comes together!

INGREDIENTS

1. 1 large head cauliflower, approx 5 cups florets
2. 3 tbsp olive oil, divided
3. 1/4 cup tahini
4. 2 tbsp water, or more for desired consistency
5. juice from 1 lemon
6. 1 garlic clove
7. 1/4 tsp salt
8. 1/4 tsp ground cumin
9. pinch of ground coriander
10. pepper, to taste
11. garnish with olive oil, sunflower seeds and chopped parsley

INSTRUCTIONS

1. Preheat your oven to 400 degrees fahrenheit.
2. 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.
3. 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.
4. Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.

visit  downshiftology.com@ROASTED CAULIFLOWER HUMMUS for full recipe 

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