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This Cauliflower Hummus recipe is so simple to put together and is a great vegan and legume-free alternative to traditional hummus. It’s Whole30, Keto and Paleo friendly and truly you wouldn’t notice it wasn’t traditional hummus.
Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.
And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!
What do you serve cauliflower hummus with?
This is a great dip to serve alongside a spread of crackers, vegetables or pita or a gluten-free equivalent. This would also be lovely served along a dinner like grilled chicken and vegetables.
How long can you store cauliflower hummus?
It can be kept in a refrigerator for about 3 days. It can easily be made ahead of time if serving at an event!
Tools we used in this recipe:
- Sheet pan
- Food Processor
- Essentials: knife and spatula
If you like this dip recipe, check out these others:
- Chicken Bacon Ranch Baked Hummus Dip
- Southwestern Hummus Dip
- Buffalo Chicken Dip
- 7 Layer Taco Dip
- Jalapeño Popper Dip
- 1 small cauliflower cut into florets
- 4 garlic cloves left inside of skin
- 2 tablespoons avocado oil
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teapoons paprika
- Preheat oven to 400ºF.
- On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
- Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
- If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.
The recipe calls for paprika. Would you recommend regular paprika, sweet paprika, or smoked paprika?
It’s calling for regular paprika, but you honestly can use any if you like that flavor profile, such as smokey.
Can you use prepackaged riced cauliflower?
Although this looks tasty, but you can’t call it hummus if it doesn’t actually have hummus (Arabic for chick peas) in it. Many people mistake my culture’s Arabic words in the food industry and appropriate it.
So possibly call it cauliflower tahini dip. Otherwise you’re really not accurate and your recipes can’t be taken seriously if no research is done when using other people’s cultural food and words.
I know this might sound harsh, but this comment should be helpful for your future recipes.
Can this be made without the tahini?
Sure–it will just have a slightly different flavor profile. You could use sunflower butter in it’s place for a similar flavor.
So yummy!! Will now be a favorite recipe!!
So happy Becca!
ummm…this is amazing! so grateful for non-bean hummus/dip to serve to guests.
I have added a couple of roasted zucchini. They provide some moisture and some interesting color. This recipe is a staple.
Is there any way to do this with already riced cauliflower? I don’t have a food processor 🙁
i made this for the super bowl and it was a huge hit! i actually liked the texture even better than regular hummus. thanks for the fab recipe!
do you have calories and carbs for this recipe
Can you tell me where you get tahini? Is it in the grocery store? I have bought that kind in the past. Thank you.
It should be available in any major grocery store. I often find it by the sesame oils, sometimes separated out in the asian or International food aisle.
This hummus has me dreaming about snack time!
Awesome recipe….i love this…
Wow! I am not normally a cauliflower person. First, it took a lot of willpower not to just eat the roasted cauliflower off the pan. I had to add another T of olive oil to get the consistency I wanted. It tastes amazing and I love that it made a smaller amount. I have shared this link with many friends today.