Low-carb and keto-friendly, this cauliflower hummus is sure to become a favorite from the first bite. You’ll never miss the chickpeas in this bean-free hummus, a classic Mediterranean dip. Swapping in cauliflower is also a great way to sneak a few extra veggies into your family’s meals without anyone being the wiser.
The cauliflower is sautéed in a skillet, but you can use this oven-roasted method if you like. Once cooled, it gets added to a food processor along with classic hummus ingredients like tahini and processed until it forms a smooth, creamy dip.
You’ll only need the cauliflower florets to make this cauliflower hummus (you can buy them pre-cut in most grocery stores), but don’t toss those stalks. Use them to make this creamy mashed cauliflower or a small pot of this cauliflower soup. You can also roast the stalks as you would florets for a thrifty side dish or grate them to use for cauliflower rice.
Crisp, fresh veggies pair perfectly with this homemade cauliflower hummus. Prep a batch of veggies in advance, and store them in a container in the fridge so you’re ready to quench snack cravings as they hit. If you’re sticking to a low-carb or keto regimen, go for crunchy vegetables such as bell peppers, broccoli, cucumbers, and celery, which will satisfy that craving for crackers or chips. A quick tip: microwave broccoli for 1 to 2 minutes, just enough to take the earthy edge off while still retaining crunch.
While we love this low-carb, keto-friendly cauliflower hummus for curing snack attacks, it can also double as a quick sauce to coat zoodles.
- 3 tablespoons olive oil (divided, plus more for drizzling)
- 1 head cauliflower (about 2 pounds, cut into 1-inch florets)
- 1 garlic clove (peeled and smashed)
- 3 tablespoons tahini
- 2 tablespoons lemon juice (fresh-squeezed)
- 1 pinch smoked paprika (plus more for garnish)
- 3/4 teaspoon cumin
- Salt and pepper (to taste)
- For serving: Assorted fresh-cut vegetables
Gather the ingredients.
Heat 1 tablespoon of the oil in a medium skillet over medium-high. Add the cauliflower, garlic, and 1/4 cup water. Cover, reduce heat to medium, and cook until cauliflower is browned in spots and tender, 5 to 6 minutes.
Remove skillet from heat, and let the cauliflower cool, uncovered, for 10 minutes.
Add the cooled cauliflower and garlic, remaining 2 tablespoons oil, tahini, lemon juice, paprika, and cumin to the bowl of a food processor. Process, drizzling in 1 tablespoon of water at a time (up to 4 tablespoons), until the hummus is smooth and reaches the desired consistency. Season to taste with salt and pepper.
To serve, spread the hummus in a shallow bowl. Drizzle with olive oil and sprinkle with paprika. Serve with cut veggies for dipping.