This roasted cauliflower hummus is the perfect healthy snack! Not only that, it’s low carb, paleo, keto, vegan, and gluten free (so everyone can eat it)!
How to make roasted cauliflower hummus:
This recipe is incredibly simple! All you have to do is roast the cauliflower for 20 minutes, then throw all of the ingredients into a food processor and blend until it’s completely smooth.
Is hummus keto? Is hummus paleo? Is hummus whole30?
Generally, no. That’s what makes this roasted cauliflower hummus so exciting! Since we’ve replaced the chickpeas with cauliflower, this hummus is keto, paleo, and whole30 compliant.
Additionally, this hummus is candida diet friendly. Beans create the perfect mixture of carbohydrates and protein that candida loves. Using cauliflower instead of beans is a simple healthy swap that can help you get candida under control.
What do you eat hummus with?
I love serving hummus with a range of fresh vegetables. My favorites are sliced radish, cherry tomatoes, celery, sliced cucumber, and sliced carrot. I also love to drizzle a little extra olive oil on top and garnish it with seeds, salt, and fresh herbs.
What you’ll need:
You’ll need two tools and one ingredient for this recipe.
The first tool is a good quality baking sheet. This is the sheet I recommend using. It’s an affordable and versatile baking sheet that will work perfectly for everything from cookies to pizza.
The second tool is a food processor. This is the food processor I recommend. It handles food so well and the attachments come in SO handy.
The one ingredient you’ll need is high quality tahini. If you’ve ever tried more than one brand of tahini, you know that there’s a huge difference in flavor based on the brand. Some brands taste incredible, while others can be really bitter. This brand is, hands down, my favorite. It’s SO good.
- 1 large head cauliflower (washed, dried, and cut into florets - about 5 cups)
- ¼ cup olive oil (divided)
- ¼ cup tahini
- ¼ cup water (plus more for desired consistency)
- Juice of one lemon (about 2 Tablespoons)
- 1 medium clove garlic (diced)
- ½ teaspoon fine sea salt (plus more to taste)
- ¼ teaspoon ground cumin (optional)
- Garnish with olive oil, seeds, and fresh herbs
- Preheat the oven to 400 F.
- Place the cauliflower florets on a silicone mat or parchment paper lined baking sheet. Toss with 1 Tablespoon olive oil. Roast for 20 minutes.
- Remove the cauliflower from the oven and transfer to a high speed blender or food processor. Add the remaining olive oil, tahini, water, lemon juice, diced garlic, fine sea salt, and cumin.
- Blend on high until it’s reached a smooth and creamy consistency.
If you’re planning to serve this warm, I’d go ahead and use the full amount of garlic. If you’re planning to serve this cold, I’d probably use about half. I found that it was the perfect amount when served warm, but the portions I set aside for meal prep had a bit too much.
Amount Per Serving: Calories: 269 Total Fat: 22.2g Carbohydrates: 15.9g Fiber: 6.2g Sugar: 4.8g Protein: 6.9g
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for another great healthy snack? Try my cookie dough energy balls. They can be made with almond flour or coconut flour (or a combination of the two).
Try making this healthy and delicious roasted cauliflower hummus!