Roasted Garlic Cauliflower Hummus is a delicious spread or dip made with the same classic flavors of traditional hummus. This recipe uses pureed roasted cauliflower and roasted garlic for plenty of flavor, with less carbs.
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Even though classic hummus is a relatively healthy food, the carbs can add up quickly if you’re using it as a dip.
This recipe for Roasted Garlic Cauliflower Hummus is made with the same ingredients as traditional hummus but replaces the chickpeas with cauliflower. Roasting the garlic and cauliflower gives even more depth to the already delicious flavor of this hummus.
Why This Recipe Works
This recipe is lower in carbs than classic hummus and more suitable for a keto diet, as well. It’s also naturally gluten free.
You can use this hummus as a dip, spread, or topping.
It’s a great way to sneak some hidden vegetables into your kid’s diets too.
How to Make Roasted Garlic Cauliflower Hummus
What You Need to Make This Recipe
To make this recipe you will need a head of cauliflower, tahini, garlic, lemon, salt, pepper, and olive oil.
Prep!
Preheat your oven to 425°F.
Cut the cauliflower into florets. If you are not going to roast the entire head of garlic, you will need to remove 4 cloves.
Create!
Toss the cauliflower florets with 1 tablespoon of the olive oil. Spread onto a baking sheet and season with salt and pepper.
Place the garlic cloves on a piece of foil and drizzle on a small amount of olive oil. Wrap tightly and place on the baking sheet next to the cauliflower.
Tip: if preferred, you can roast an entire head of garlic and use the extra for other recipes. To see how to roast an entire head of garlic please visit this post on How to Roast Garlic + 10 Ways to Use It.
Roast for 20-25 minutes or until the cauliflower is fork tender. Transfer the cauliflower to a food processor fitted with a blade.
If the garlic needs more time to roast, return it to the oven until it’s lightly browned and very soft.
Add the roasted garlic, tahini, and lemon juice to the food processor.
Turn on the processor while slowly drizzling in the remaining 3 tablespoons of olive oil. Add more olive oil, if needed, until the hummus reaches your desired consistency.
Taste and season with salt, pepper, or lemon juice, as needed.
Present!
You can serve this Cauliflower Hummus as is, or garnish it with paprika, smoked paprika, parsley, cilantro, or pine nuts.
Tips and Techniques
- Please see this post on How to Roast Garlic if you’d prefer to roast an entire head to have leftovers for other recipes.
- You can garnish this hummus with paprika, smoked paprika, parsley, cilantro, or pine nuts for a little extra flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 2-3 days for best results. The hummus may separate if it sits for an extended period of time, simply stir it with a spoon to blend it.
FAQ’s
What Do You Serve With Cauliflower Hummus?
For dipping, you can serve this hummus with low carb vegetables like red peppers and cucumbers or low carb crackers.
Spread this hummus onto your favorite lettuce or low carb tortillas to add an extra punch of flavor to your meal.
You can even use this hummus on top of roasted chicken and other proteins, if you like.
Can You Freeze Cauliflower Hummus?
Yes. Cauliflower Hummus can be frozen for up to 6 months. Allow it to defrost in the refrigerator before enjoying.
More Cauliflower Recipes to Try
Cauliflower is such an amazing stand in for starchier foods and can be used in so many different ways. Here are some other recipes featuring cauliflower that you may want to try:
- Cauliflower Pizza Crust
- Keto Cauliflower Au Gratin
- Cauliflower Hash Browns
- Cheesy Broccoli Cauliflower Rice
- Loaded Bacon Ranch Cauliflower Salad
- Loaded Cauliflower Bites
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For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Roasted Garlic Cauliflower Hummus
Ingredients
- 1 head cauliflower florets * about 4 cups
- 4 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic
- 1/4 cup tahini
- 2 tablespoons lemon juice * fresh squeezed
Instructions
- Preheat oven to 425°F
- Toss the cauliflower florets with 1 tablespoon of the olive oil. Spread onto a baking sheet and season with salt and pepper.
- Place the garlic cloves on a piece of foil and drizzle on a small amount of olive oil. Wrap tightly and place on the baking sheet next to the cauliflower (see notes).
- Roast for 20-25 minutes or until the cauliflower is fork tender. Transfer the cauliflower to a food processor fitted with a blade.
- If the garlic needs more time to roast, return it to the oven until it's light brown and very soft.
- Add the roasted garlic, tahini, and lemon juice to the food processor.
- Turn on the processor while slowly drizzling in the remaining 3 tablespoons of olive oil. Add more olive oil, if needed, until the hummus reaches your desired consistency.
- Taste and season with salt and pepper and/or more lemon juice.
- Garnish with paprika, smoked paprika, parsley, cilantro, and/or pine nuts, if desired.
Notes
Tips and Techniques
- Please see this post on How to Roast Garlic if you'd prefer to roast an entire head to have leftovers for other recipes.
- You can garnish this hummus with paprika, smoked paprika, parsley, cilantro, or pine nuts for a little extra flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 2-3 days for best results. The hummus may separate if it sits for an extended period of time, simply stir it with a spoon to blend it.
