Cauliflower Hummus

Cauliflower Hummus

The Spruce / Jennifer Perillo

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: About 2 cups (8 servings)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cauliflower hummus
    The Spruce / Jennifer Perillo
  2. 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.

    Cauliflower and garlic in a pan
    The Spruce / Jennifer Perillo 
  3. Remove skillet from heat, and let the cauliflower cool, uncovered, for 10 minutes.

    Cooked cauliflower
    The Spruce / Jennifer Perillo
  4. 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.

    Cauliflower hummus in a the food processor
    The Spruce / Jennifer Perillo
  5. To serve, spread the hummus in a shallow bowl. Drizzle with olive oil and sprinkle with paprika. Serve with cut veggies for dipping.

    Cauliflower Hummus
    The Spruce / Jennifer Perillo