My roasted cauliflower hummus is the PERFECT healthy snack, appetizer, spread, or dip with low-carb veggies!
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This is the kind of dip that will make you happily put that takeout habit on hold.
You only need 5 ingredients (not including spices), cauliflower, extra virgin olive oil, tahini, garlic and lemon juice and you will double dip your low carb veggies without second thoughts.
Bursting with flavor and nutrients as well as healthy fats, this cauliflower hummus makes for a solid dip or a scrumptious sandwich spread.
How about try making my lettuce wraps with a scoop of homemade hummus?
Keto Roasted Cauliflower Hummus
For our delicious low carb cauliflower hummus, you'll need the following:
- 3 cups Cauliflower Florets
- ⅕ cup extra-virgin Olive Oil
- ⅓ cup Tahini
- 1 clove Garlic
- 2 tablespoon Lemon Juice
- ¾ teaspoon Salt
- ⅓ teaspoon Paprika
- ¼ teaspoon Black Pepper
- Water
How To Make Roasted Cauliflower Hummus
To get started, preheat your oven to 390°F / 200°C and line a flat baking pan or baking tray with baking paper.
Arrange your cauliflower florets over the baking paper and drizzle over the two tablespoons of olive oil.
Season with salt and black pepper, then bake for around 30 minutes. We're looking for the insides to be tender with crispy and golden outer edges.
Next, transfer the baked cauliflower florets to a blender or food processor and add the remaining olive oil, tahini, garlic, lemon juice, salt, and paprika.
Blend the mixture until you get a hummus of your desired thickness.
You will need to add some water as you go to reach the right consistency.
This keto cauliflower hummus is perfect at room temperature and goes well with so many dishes.
I love to eat it with low carb vegetable sticks as a healthy low carb snack!
If you're looking for more cauliflower recipes, how about giving our Keto Cauliflower Pizza Crust a try?
📖 Recipe
Keto Roasted Cauliflower Hummus Recipe
Ingredients
- 3 cups Cauliflower Florets
- ⅕ cup Olive Oil extra virgin
- ⅓ cup Tahini
- 1 clove Garlic
- 2 tablespoon Lemon Juice
- ¾ teaspoon Salt
- ⅓ teaspoon Paprika
- ¼ teaspoon Black Pepper
- Water as needed
Instructions
- Preheat the oven to 390°F / 200°C and line a flat baking pan with baking paper.
- Arrange the cauliflower florets on the pan and drizzle with two tablespoons of olive oil.
- Season with a bit of salt and black pepper and roast for about 30 minutes until tender inside yet crispy and slightly golden outside and around the edges.
- Transfer in a blender or food processor with the remaining olive oil, tahini garlic, lemon juice, salt, and paprika and process to get a thick hummus, adding water as needed to achieve the desired consistency.
- Serve at room temperature with veggie sticks or your favorite keto chips, crackers, and breads.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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