Hummus is that vegan staple that will show up at any party, mixer, or office potluck. Traditionally made with chickpeas, I had to look for alternatives when switching to a low carb way of eating. Let’s give a much deserved, teary-eyed slow clap to the low carb veggie MVP, cauliflower, who is the star of this smokey cauliflower hummus recipe.
This versatile member of the cabbage family does it all – rice, pureed for a spot on mashed potato swap, or in this case a creamy, savory, smooth dip that will become a staple recipe on your keto journey.
- 3 cups raw cauliflower florets
- 2 Tbsp olive oil (reserve 1 Tbsp for blending)
- ½ tsp sea salt (for boiling water)
- 2 Tbsp lemon juice
- 1 1/2 Tbsp Tahini paste
- 1 garlic cloves, crushed
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin
- ¾ tsp sea salt
- Smoked paprika and extra olive oil for serving
- Preheat oven to 400 degrees.
- Lightly toss florets in olive oil and salt.
- Place cauliflower on cookie sheet lined with parchment paper. This keeps it from sticking to the pan, and makes for a quick clean up! Roast in oven for 25-30 minutes.
- Remove from oven and let cool for 15 minutes.
- Place cauliflower, lemon juice, Tahini, garlic, olive oil, cumin and sea salt into a blender or food processor. Blend until smooth.
- Transfer hummus into a bowl and drizzle olive oil over the top, then sprinkle with smoked paprika.
- Serve with choice of low carb veggies such as jicama, celery, cucumbers, radishes, etc.
Notes from Meg:
My new favorite low carb veggie is Jicama, a root vegetable with loads of prebiotic fiber comes from the legume family. It has amazing texture that gives a crisp crunch to salads, and shown here as a dipping stick for cauliflower hummus. Did you know that you can use them to make *drum roll* FRIES?! Stay tuned for more jicama recipes!
Serving size: 1/4 c.
Did you make this recipe? How did you enjoy it?
I'd love to hear your thoughts in the comments!