Cauliflower hummus is one of my favorite go-to recipes to throw together any time I need to serve an appetizer. I prefer this over anything I could buy in the store because it uses organic produce, safe and healthy oils and it’s low carb – not to mention, it’s delicious! And you can really bring any flavor to it that you want.
For a traditional hummus flavor, just stick to garlic, salt and pepper for seasoning. If you want to change it up, you can add curry seasoning (as mentioned in this version of the recipe) or try your favorite herbs or spices. You can even add things like roasted red peppers, beets, olives – get creative! Cauliflower is a blank slate – you can create your own adventure.
I use this hummus most often as a dip for veggies, but it’s great on burgers or salads too. Roasting the cauliflower is also optional and you can skip it in a pinch, but I really like the depth it adds to the flavor. Play around with it and see what you like best!
Easy, low-carb version of traditional hummus substituting cauliflower for chickpeas.
- 1 head organic cauliflower broken into florets
- 2 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tsp curry seasoning (optional) or other flavor profile if desired
- 1/3 cup Tahini sesame seed butter
- Juice from one lemon
- 2 cloves of garlic
- 1 T olive or avocado oil plus more to thin as needed
- 1 roasted organic caulflower
- additional salt, pepper and seasoning to taste
In a medium bowl, add caulflower florets and oil, toss to coat.
sprinkle with salt, pepper and seasoning
Toss again to coat the cauliflower with the spices.
Spread in a single layer on a baking sheet
Bake at 350 for 35-40 minutes or until edges start to brown, stir once at the halfway point.
Allow to cool for 10 min before adding it to the food processor
In a food processor add all of the hummus ingredients
Process until smooth, adding more oil or water to get the consistency desired.
add more salt, pepper and curry seasoning to taste.