I love myself a yummy veggie dip and this keto cauliflower hummus is the perfect low carb dip or spread! Serve it with fresh veggies or almond flour crackers at your next get together.
I would have never thought that cauliflower would make a tasty hummus dip. But oh, my word is it good!
And the best part is that it’s so easy to make! It only takes 20 minutes and a few ingredients, and bam, you got yourself a delicious cauliflower hummus dip!
How To Make Keto Cauliflower Hummus
To get started you’ll need one head of cauliflower, tahini, olive oil, garlic, fresh lemon juice, salt, and pepper.
Cut up the head of cauliflower and toss it with the garlic cloves in 2 tbs of olive oil. Spread over a cookie sheet.
Roast the cauliflower and garlic for 20 minutes or until it’s cooked through and tender. This is an important step in making a good keto cauliflower hummus. Cooked cauliflower will make a very smooth hummus dip!
After you’ve roasted the cauliflower and garlic you’ll put it in a food processor along with the tahini, olive oil, lemon juice, salt, and pepper and puree until the hummus is smooth.
Serve this keto cauliflower hummus with celery, cucumber, broccoli, or any of your favorite low carb vegetables.
I used my favorite olive oil to make this hummus. It’s from the Fresh-Pressed Olive Oil Club. For a limited time, Coconut Mama readers can try a bottle of fresh-pressed olive oil for only $1!
Yes! I want to try a $39 Bottle of Independently Certified 100% Pure Oil for Just $1
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Keto Cauliflower Hummus Recipe
I love myself a yummy veggie dip and this keto cauliflower hummus is the perfect low carb dip or spread! Serve it with fresh veggies or almond flour crackers at your next get together.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 Cups 1x
- Category: Snack
Ingredients
- 1 Head of Cauliflower
- 4 Tablespoons Olive Oil, Divided
- 4 Garlic Cloves
- 2 Tablespoons Tahini
- 1 Tablespoon of Lemon Juice
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
- Preheat the oven to 400 ºF
- Cut up the head of cauliflower and toss it with the garlic cloves in 2 tbs of olive oil amd spread over a cookie sheet.
- Roast the cauliflower and garlic for 20-25 minutes or until it’s cooked through and tender.
- Remove from the oven and allow it to cool for a few minutes. Remove the skins from the garlic.
- Put the cauliflower, garlic in a food processor along with the tahini, olive oil, lemon juice, salt, and pepper and puree until the hummus is smooth.
- Scoop the dip out of the food processor and store in an air-tight container in the refrigerator. Serve cold with fresh veggies. Enjoy!
Nutrition Facts
- Serving Size: 2 tbls
- Calories: 45
- Sugar: o
- Fat: 3.6g
- Saturated Fat: .5g
- Carbohydrates: 2.5g
- Fiber: .8g
- Protein: 1g
If you’re looking for more ways to use cauliflower, try these cauliflower tortillas, cauliflower fritters and cauliflower buffalo bites! They’re a great snack to have and go well with this hummus dip!
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