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Paleo Cauliflower Hummus
This Paleo Cauliflower Hummus, swaps out chickpeas for a cauliflower base. It’s everything you love about regular hummus, creamy texture, with the classic flavors of tahini and olive oil. The roasted cauliflower adds a ton of a flavor to this dip. This dip is a great appetizer to dip your veggies, or use it as a healthy spread to replace mayo on a sandwich. While we don’t eat paleo all the time, we are mostly paleo, and one of the things I miss most is hummus. I used to eat hummus every day with carrots as a snack, and while there is nothing wrong with chickpeas, this is an excellent alternative to those trying to decrease the amount of legumes they are eating. Dave and I are currently doing a round of Whole 30, and this Cauliflower Hummus has been a constant on my snack rotation. Once you give it a try, I bet it’ll be on yours as well.
I love that quote; it makes me giggle. But seriously, how are cauliflower and avocados not their own food groups yet? If you had an avocado and cauliflower, you could make yourself an appetizer, a steak, pizza, ice cream, and brownies. Mind-blowing, right? If you follow me (and if you don’t, why not? Make sure you do so below), you know that I LOVE sneaking veggies and fruit into everything. Need proof? Try my Flourless Zucchini Brownies , Banana Nice Cream, Veggie Loaded Taco Meat, Buffalo Chicken Spaghetti Squash Casserole. I don’t know if you’ll find a recipe on this recipe on this site without some kind of fruit or veggie in it. So why should hummus be any different?
A few things I will say about this recipe, roasting the cauliflower while it takes a little longer, will add a depth of flavor that you’ll miss if you steamed it. The reason cauliflower can become anything is because it has such a great neutral flavor. However, that also means it can also become very garlicky. I LOVE Garlic, and I mean love it. When I was younger, my cousins tried to trick me by giving me this prank garlic candy, and I was just like, “wow, this is delicious.” So TRUST ME when I say if you think one clove is not enough, taste it first. You might be surprised how potent it becomes compared to a traditional hummus. On the flip side, if you don’t love garlic, try with half a clove first.
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What Makes This Dish Paleo Keto, Whole 30 and Vegan Friendly?
I usually take a minute to explain what makes each recipe on this site fall into the dietary categories so my readers a better idea of what each diet is about. Keto is a diet focused on keeping the body in a state of ketosis. In this state, the body starts to burn fat for fuel. You do this by consuming under a certain number of carbs per day, typically 20G or less. One cup of Cauliflower has about 5G of Carbs, and 3 of those are fiber, so 2 Net Grams per cup of Cauliflower. This recipe calls for 1/4 cup of Tahini, which is about 6Net Carbs, but that’s for the entire recipe, which should be roughly four cups. Therefore, a cup of this Hummus is approximately 3.5G of Net carbs, and a full cup of Hummus is a lot. You’ll probably eat less per serving. Also, Tahini is loaded with healthy fats make this a super keto snack! Celery sticks and chopped bell peppers are a perfect keto-friendly dipping vessel.
Both Whole 30 and Paleo diets focus on eating whole foods that are minimally processed, avoiding any inflammatory ingredients, like gluten, grains, dairy, and legumes. Chickpeas are a legume, so we swap them out for Cauliflower. All the other ingredients are compliant, and Tahini is simply roasted sesame seeds, so they are allowed as well. Because all the ingredients in this dish are plant-based, and there are no animal by-products, this dish is vegan friendly.
What Ingredients Do You Need?
- Cauliflower (Roasted)
- Olive Oil
- Fresh Squeezed Lemon Juice
- Optional Toppings – Paprika, Fresh herbs
How To Make It
- Roast your cauliflower
- Add all your ingredients to a high speed blender
- Add the water slowly, (ideally while it is blending)
- Top with optional toppings and enjoy
That Simple!!! (Full Recipe Below)
Helpful Equipment and Ingredients (Directly From Amazon)
What Are Some Good Sides?
I always include sides to serve with my main dish, however this is a side dish so I’ll give you so options for serving it.
- Serve with sliced veggies to dip in. Peppers and celery make great low carb options. Carrots are also great for Paleo and Whole 30.
- Turn it into a spread to replace mayo in a wrap or on a sandwich.
- Serve with Pita (if dietary restrictions allow).
- Use it as a Mediterranean inspired topping next time you’re cooking fish.
Watch Me Make It
Tips, Recs, Subs
- Roast the Cauliflower, while it might add some time, it will be more flavorful than steamed Cauliflower.
- Because of Cauliflowers neutral taste, it will take on the garlic flavor. If you don’t love garlic, start with a half of clove, if you think you’ll need more, taste after using one clove and make sure you need more.
- If possible, add the water to the blender slowly while it was running. This will allow it to keep a light and fluffy, creamy texture.
- Top with paprika and fresh herbs like parsley, you can also add toasted pine nuts.
- Cut up carrots, celery, and peppers to dip in the hummus.
- Use the hummus as a spread on your sandwich or wraps.
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Other Whole 30/ Paleo Chicken Recipes You'll Enjoy
Paleo Cauliflower Hummus
- High speed blender or food processor
- 1 Large Cauliflower Head
- 2 Tablespoons Olive Oil (plus extra for topping)
- 1 Lemon Juiced
- 1 Clove Garlic
- 1/4 Cup Tahini
- 1/4 Teaspoons Salt
- 1/4 Cup Water
- Optional Toppings - Paprika, Fresh Parsley or other herbs, pine nuts
- Preheat the oven to 400 Fahrenheit. Roughly chop the cauliflower, discard the ends, and keeping just the florets. Place on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 20 minutes.
- Add to a blender or food processor with tahini, lemon juice, garlic, salt, and olive oil. Blend for until it becomes creamy.
- Slowly add the water until you reach the desired consistency. If possible do this with the blender, to keep it light and fluffy. If not add water, blend for 20-30 seconds, and repeat until you reach the desired consistency.
- Top with paprika, and fresh parsley. Serve with veggies.
- If you don't love garlic start with 1/2 a clove, the garlic flavor is strong.
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