Roasted cauliflower is the perfect stand-in for chickpeas in this Eastern Mediterran inspired dip. Swapping out the beans makes this tasty dip paleo, keto, and Whole30-friendly.
This roasted cauliflower hummus is my take on the classic Greek dip. Cauliflower replaces the chickpeas in this paleo version of hummus. Roasting the cauliflower gives it a nutty sweetness that works well with the traditional hummus ingredients — tahini, garlic, and lemon. I love it drizzled with olive oil, and served with fresh vegetables for dipping.
Once you roast the cauliflower, this dip comes together very quickly. Just throw everything in the food processor.
It's important to use fresh cauliflower in this recipe. I will take a shortcut sometimes, and use frozen cauliflower for mashed cauliflower or soup. But frozen cauliflower won't get the right caramelized texture when it roasts. It's also important to use a tahini that's made from just sesame seeds. There should not be any other ingredients listed on the label.
Roasted cauliflower hummus is a perfect game-day dip. It's a great served next to a bowl of baba ganoush—the flavors compliment each other and you can use all of the same dippers for both dips!
More easy healthy snacks
This cauliflower hummus recipe is a perfect blend of tahini, lemon, and garlic.
- 1 head cauliflower cut into florets
- 1/3 cup extra virgin olive oil divided
- 1/3 cup tahini
- 1 clove garlic peeled
- juice of 2 lemons
- 1/2 - 1 teaspoon sea salt to taste
- Preheat oven to 425 degrees.
- Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Roast until fork tender and caramelized, about 20 minutes. Cool completely.
- Add roasted cauliflower, tahini, garlic, lemon juice, salt, and olive oil to food processor. Process until mixture reaches hummus consistency. Taste and adjust seasonings. Add water, if needed, to thin.
Looks delicious! Cauliflower is the “it” vegetable of twenty-fourteen!
Thanks Mary-Irene! I agree, I think I make something with cauliflower every week.
I love cauliflower but have never been a big fan of hummus. I am so excited to try this!
I love love both, and I’ve missed hummus since I went paleo. This one really hit the spot for me – hope you like it.
Can you use something else in place of the tahini?
Hi Lena, I have only tested this recipe with tahini. I think the sesame seed flavor of the tahini adds to the hummus flavor. If you try it with something else let me know how it turns out!
Fabulous recipe! We are going to be using this in the next couple of weeks at our farmers’ market for Food $ense. Thanks for sharing!
Thanks! Food $ense sounds like a great program – I’m glad you are using the recipe!
I have made this with almond butter in place of tahini, because I’m not a fan of the taste of tahini. It was yummy!
Yay! Thanks for letting me know! 🙂
I made a batch of your delicious hummus yesterday and have been eating it with paleo sesame crackers. Amazing!!!
Yay! I’m so glad you’re enjoying it, Manya! Thanks for letting me know! 🙂
Sounds delish! Pinned to try 🙂
Love this idea, and can see how it might a little lower carb and calorie since you are replacing the chickpeas with cauliflower. Pinned it and hoope to make it soon. Thanks, and Happy Easter!
–G
gingerwroot.com
Mmmmm. Made this last night. Love this stuff! Snacking on it with carrots sticks, cucumber slices and red peppers right now. So satisfying.
Just made this. It is delicious. I knew Lisa when she was just starting this site. So proud of your work, Lisa. And with an autoimmune condition of my own now, an easy Paleo Diet is super important for me
thank you for paleo-ing this! Nice dip!
I want to try this. this is awesome!