Keto cauliflower hummus is a delicious low-carb snack that closely mimics the taste and texture of traditional hummus. This cauliflower-based version is keto-friendly and pairs perfectly with celery sticks, raw vegetables, or Fathead Crackers. It makes a generous batch for the whole family, and kids often won’t realize it’s made from cauliflower.
When I first started keto I wondered whether hummus could fit into the diet. Standard hummus is made from chickpeas, which are legumes and relatively high in carbs, so they’re not ideal for a strict ketogenic approach. I set out to find a low-carb alternative to chickpeas and experimented with cauliflower as a substitute.
After a few attempts I discovered that the key is to roast the cauliflower rather than boiling it. Baking concentrates the flavor and removes excess moisture, giving a texture that blends into a creamy, chickpea-like spread. The right seasoning is crucial: cumin and tahini (sesame paste) are the classic components that give hummus its characteristic flavor, so keeping those flavors intact helps achieve a familiar hummus profile.
What Dips Can I Have On The Ketogenic Diet?
This cauliflower hummus is an excellent dip option for keto-friendly gatherings or everyday snacking. It’s naturally dairy-free and nut-free (tahini is made from sesame seeds), and it’s versatile enough to serve at parties or pack for lunches. For presentation, I like to finish the hummus with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika; fresh coriander (cilantro) is a great garnish if you enjoy its bright, herbal note.
I hope you enjoy this recipe—if you make it, take a photo and tag me on Instagram!
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Fathead Crackers
Linseed Crackers
Low Carb Dill Dip (French Onion Style)
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Recipe
Cauliflower Hummus
Rate
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Ingredients
- 1 Medium Cauliflower
- 1/3 Cup tahini
- 2 tsp cumin
- 1 Tbsp olive oil
- 1 tsp Salt
- 1/2 tsp Smoked Paprika
- 2 Cloves Garlic crushed
Instructions
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Preheat the oven to 180°C (355°F). Remove the cauliflower florets from the stem.
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Arrange the florets on a baking tray, sprinkle with the cumin, and roast for about 30 minutes or until some moisture has evaporated and the cauliflower is tender.
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Transfer the roasted cauliflower to a blender or food processor and pulse until roughly broken down. Add the tahini, crushed garlic, smoked paprika, and salt, then blend until smooth or to your preferred consistency. Scrape the sides as needed to ensure an even texture.
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Spoon into a bowl, drizzle with olive oil, and garnish with fresh coriander and an extra pinch of smoked paprika if desired. Serve immediately or chill before serving.
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Tips & Notes:
Calories from Fat 63
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