ROASTED
CAULIFLOWER HUMMUS
 |
| ROASTED CAULIFLOWER HUMMUS |
Looking
for a healthy snack or appetizer? Try this Roasted Cauliflower “Hummus”! It’s
flavorful, easy to make, and ready in 25 minutes! Plus it’s naturally
gluten-free, vegan, low-carb, paleo, keto, and Whole30 compliant!I think there
is nothing more versatile than cauliflower. It can become a crunchy pizza base,
mash “potatoes,” and even turns into a rice substitute. Cauliflower is also the
perfect replacement for chickpeas to make an incredibly creamy and smooth
“hummus.”
I
know it’s technically not hummus as there are no chickpeas in it but when you
try it, you will likely find yourself saying, “I can’t believe it’s not real
hummus!” It tastes just like the classic version.HOW DO YOU MAKE CAULIFLOWER
“HUMMUS”?
This
recipe is pretty simple; it requires just six ingredients (plus salt, pepper,
and water) and 25 minutes from start to finish.
Ingredients
for cauliflower hummus in bowls
You
start by roasting the cauliflower florets until tender and slightly crispy.
Once the cauliflower is ready, blend all the ingredients together until silky
smooth. You can use a blender or food processor.
If
you use a food processor, remember to put in the liquids first, like the lemon
juice, olive oil, and water.
I
like my dip with a thick texture, if you prefer it thinner, add a little bit
more water, one tablespoon at a time until you reach the desired consistency.
You
could steam the cauliflower, but roasting adds depth of flavor.
Serve
this “hummus” plain or add anything you want to it. I finish it off with a
drizzle of extra virgin olive oil, sunflower seeds, and red pepper flakes. Here
are some other topping ideas for you: sumac, paprika, za’atar, fresh parsley or
thyme, chopped olives, toasted pine nuts, sesame seeds, or pomegranate seeds.
roasted
cauliflower dip in a bowl
HOW
MANY CALORIES IN CAULIFLOWER HUMMUS?
This
recipe has 118 calories per serving, compared to 150 in the chickpea recipe. It
also has less than half the amount of carbs!
HOW
LONG DOES CAULIFLOWER HUMMUS LAST?
Store
leftovers in an airtight container in the fridge for up to 3 days.
This
recipe makes a medium bowl of hummus, about 5 portions. Make a double batch and
use throughout the week as a sandwich spread, as a dip with a veggie platter,
or even as a replacement for mayo on sandwiches, salads, and wraps. It would
also be great for entertaining or taking along to parties.
cauliflower
dip in a bowl
For
more dip recipes, be sure to check out my Homemade Lebanese Hummus, Roasted
Beetroot Hummus, Spicy Roasted Red Pepper Hummus, Baba Ganoush, and Artichoke
and White Bean Dip.
If
you make this low-carb “hummus” and love it, please leave a feedback and rating
in the comment below. I always love hearing how the recipes turn out for you! ♡
Cauliflower hummus is healthy,
veggie-packed, low-carb hummus recipe. It's also vegan, keto, paleo,
gluten-free and Whole30 friendly. Watch the video above to see how quickly it
comes together!
INGREDIENTS
- 1 large head cauliflower, approx
5 cups florets - 3 tbsp olive oil, divided
- 1/4 cup tahini
- 2 tbsp water, or more for desired
consistency - juice from 1 lemon
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp ground cumin
- pinch of ground coriander
- pepper, to taste
- garnish with olive oil, sunflower
seeds and chopped parsley
INSTRUCTIONS
- Preheat your oven to 400 degrees
fahrenheit. - Remove the florets from the head
of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive
oil (or avocado oil) and toss to combine. Place the baking tray in the oven and
roast for 20 minutes. - Transfer the cauliflower to your
Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive
oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to
taste. Blend on high until smooth and creamy. - Transfer to a serving bowl and
garnish with sunflower seeds and chopped parsley.
visit downshiftology.com@ROASTED CAULIFLOWER HUMMUS for full recipe
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