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    Home » Appetizers & Snacks

    Roasted Cauliflower Hummus (Paleo, Keto, Whole30)

    March 4, 2019 Updated: May 12, 2021 by Lisa Wells / 20 Comments

    Roasted cauliflower is the perfect stand-in for chickpeas in this Eastern Mediterranean inspired dip. Swapping out the garbanzo beans makes this tasty cauliflower hummus recipe paleo, keto, low carb, vegan, and Whole30-friendly.

    Roasted cauliflower hummus made without beans

    This roasted cauliflower hummus is my take on the classic Greek dip. Roasting the cauliflower gives it a nutty sweetness that blends well with the traditional hummus ingredients — tahini, garlic, and lemon. I love it drizzled with olive oil, and served with fresh vegetables for dipping.

    Is hummus paleo, keto or Whole30?

    No, it's not. Hummus is traditionally made with chickpeas or garbanzo beans. Legumes are not allowed on Whole30 or a paleo diet. And because beans are higher in carbs, they are not low carb or keto-friendly. Roasted cauliflower replaces the chickpeas in this paleo, keto and Whole30-friendly version of hummus. 

    Cauliflower hummus recipe

    Cauliflower is one of the most versatile vegetables. You can use it as a keto rice substitute, a paleo sub for beans in chili, or a low carb sub for flour in thickening gravy. In this case, roasted cauliflower is a perfect sub for garbanzo beans.

    Once you roast the cauliflower, this dip comes together very quickly. Just put the roasted cauliflower florets into the bowl of the food processor and add the tahini, garlic, lemon juice, and olive oil.  Blend until it's the consistency of hummus and season to taste.

    It's important to use fresh cauliflower in this recipe. I will take a shortcut sometimes, and use frozen cauliflower for mashed cauliflower or cauliflower soup. But frozen cauliflower won't get the right caramelized texture when it roasts. That's the secret to this roasted cauliflower dip recipe.

    Roasted cauliflower hummus with olive oil

    This post includes affiliate links for your convenience. Please read my disclosure for more info.

    It's also important to use a tahini like this one that's made from just sesame seeds to keep this dip paleo and Whole30 compliant. There should not be any other ingredients listed on the label. The oil will naturally separate in the tahini (just like it does in natural almond butter). A nut butter stirrer makes stirring the oil back into the tahini easy.

    Roasted cauliflower hummus is a perfect game-day dip. Top your cauliflower dip with a drizzle of olive oil, whole pitted olives and maybe a sprinkle of sesame seeds. This hummus is 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! My favorites are sliced cucumbers and red peppers.

    More easy healthy snacks

    Roasted Cauliflower Hummus

    This cauliflower hummus recipe is a perfect blend of tahini, lemon, and garlic.
    4.50 from 10 votes
    Print Save Email
    Prep Time: 15 mins
    Cook Time: 20 mins
    Servings: 6 servings
    Course: Snack
    Cuisine: Mediterranean
    Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30
    Author: Lisa Wells

    Ingredients

    • 1 head cauliflower cut into florets
    • ⅓ cup extra virgin olive oil divided
    • ⅓ cup tahini
    • 1 clove garlic peeled
    • juice of 2 lemons
    • ½ - 1 teaspoon sea salt to taste

    Instructions

    • Preheat oven to 425 degrees.
    • Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Roast on a rimmed baking sheet 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.

    Nutrition

    Calories: 211kcal Carbohydrates: 8g Protein: 4g Fat: 19g Saturated Fat: 2g Cholesterol: 0mg Sodium: 33mg Potassium: 358mg Fiber: 2g Sugar: 2g Vitamin A: 10IU Vitamin C: 50.7mg Calcium: 40mg Iron: 1.1mg
    Keyword: 5-Ingredient
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Mary-Irene Marek (@MaryIrene)

      January 24, 2014 at 9:02 pm

      Looks delicious! Cauliflower is the "it" vegetable!

      Reply
      • Lisa

        January 25, 2014 at 6:26 pm

        Thanks Mary-Irene! I agree, I think I make something with cauliflower every week.

        Reply
    2. Laura Dembowski (@piesandplots)

      January 25, 2014 at 8:25 am

      I love cauliflower but have never been a big fan of hummus. I am so excited to try this!

      Reply
      • Lisa

        January 25, 2014 at 6:28 pm

        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.

        Reply
    3. Lena

      February 05, 2014 at 10:02 pm

      Can you use something else in place of the tahini?

      Reply
      • Lisa

        February 07, 2014 at 10:36 am

        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!

        Reply
    4. Table for One: Big Bites on a Little Budget

      June 01, 2014 at 8:45 pm

      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!

      Reply
      • Lisa

        June 04, 2014 at 3:43 pm

        Thanks! Food $ense sounds like a great program - I'm glad you are using the recipe!

        Reply
    5. Esa

      August 29, 2014 at 7:21 pm

      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!

      Reply
      • Lisa

        August 29, 2014 at 7:47 pm

        Yay! Thanks for letting me know! 🙂

        Reply
    6. Manya

      October 05, 2014 at 12:36 am

      I made a batch of your delicious hummus yesterday and have been eating it with paleo sesame crackers. Amazing!!!

      Reply
      • Lisa

        October 05, 2014 at 9:04 pm

        Yay! I'm so glad you're enjoying it, Manya! Thanks for letting me know! 🙂

        Reply
    7. Michelle

      March 22, 2016 at 10:36 pm

      Sounds delish! Pinned to try 🙂

      Reply
    8. Ginger Wroot

      March 23, 2016 at 9:47 pm

      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

      Reply
    9. Letha

      September 19, 2016 at 1:44 pm

      Mmmmm. Made this last night. Love this stuff! Snacking on it with carrots sticks, cucumber slices and red peppers right now. So satisfying.

      Reply
    10. Nina A Alvarez

      January 06, 2018 at 8:22 pm

      5 stars
      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

      Reply
    11. Sabrina B

      January 23, 2018 at 10:23 pm

      5 stars
      thank you for paleo-ing this! Nice dip!

      Reply
    12. Madison @ Keto Diet

      January 29, 2018 at 3:00 pm

      5 stars
      I want to try this. this is awesome!

      Reply
    13. Lori FM

      January 21, 2019 at 9:49 pm

      5 stars
      Doing low carb, so this fit the bill perfectly - it was delicious, and I'd be plenty happy to eat this even when not watching my carbs! I didn''t really measure anything - just used your concept, and adjusted "to taste" but I am loving this cauliflower idea!

      Reply
    14. Nicole

      March 17, 2019 at 10:35 pm

      5 stars
      Just wondering what the serving size is? I was thinking it was 2 tbsp, just wanted to make sure! Fantastic looking recipe and I'm really excited to try it!

      Reply

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