Creamy Cauliflower Hummus
This cauliflower hummus is creamy, flavorful, and completely chickpea-free! It's easy to make, easy to digest, and tastes delicious as a dip or spread. With simple kitchen ingredients, it's ready in just 30 minutes!
Hummus is an all-star food that's in a league of its own. It's versatile, nutritious, and tastes delicious. We love it as a dip, a spread, or simply eating by the spoonful.
This cauliflower hummus recipe is a lightened-up version that swaps chickpeas for roasted cauliflower. Not that we have anything against chickpeas, but we get that they're not the easiest to digest and not everyone eats them, so this is a super tasty alternative.
When cauliflower is roasted it becomes incredibly flavorful. We combine it with other traditional ingredients and blend it until smooth for a veggie-packed hummus that's both rich and creamy.
People are often surprised by how similar cauliflower hummus tastes to real hummus. Without the chickpeas, this hummus has the added benefit of being low-carb, paleo, and keto-friendly, too!
Cauliflower hummus ingredients
We swap the chickpeas for roasted cauliflower, but all of the ingredients are pretty much the same as authentic hummus. Here's what you'll need to make this creamy cauliflower hummus:
- Cauliflower – we use one large head of cauliflower chopped or broken into florets then roasted until sweet and nutty.
- Olive oil – for both roasting the cauliflower and adding to the hummus.
- Tahini – this paste used in traditional hummus is made from sesame seeds and is both creamy and nutritious.
- Sea salt – for coaxing out all the delicious flavors.
- Cumin – cumin adds depth with its rich, earthy, and warm flavor.
- Garlic – a couple of cloves add just the right amount of garlicky kick.
- Lemon juice – fresh is best for a bit of acidity, brightness, and balance.
- Cold water – for thinning out the cauliflower.
- For garnish – roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley (all optional, but delicious). You could even add a bit of fresh lemon zest, for an added pop!
How to make roasted cauliflower hummus
Here's how to make this recipe for cauliflower hummus in a few simple steps:
- Toss the cauliflower florets in olive oil, and roast in a preheated oven. You don't need to skimp on the oil, it will help it to cook. It's done when it looks soft and has started to brown in a few spots.
- Put aside a few small pieces of roasted cauliflower for garnish, if you'd like. The rest goes into your food processor with all the other ingredients (except the water). Blend until smooth, then thin with water 1 tablespoon at a time until you reach your desired consistency.
- Allow it to cool, then serve it with any or all of the optional toppings!
Full recipe instructions are in the recipe card below.
Cauliflower hummus tastes very similar to authentic hummus but with a slightly sweeter, more nutty taste.
Cauliflower hummus will keep in your refrigerator in a sealed container for 3 days.
Definitely! It will thicken up in the fridge so if you prefer a thinner consistency, add a tablespoon or two of water and either stir or pulse it in your blender.
What to serve with cauliflower hummus
Serve cauliflower hummus anytime you would normally serve hummus, as a dip or spread. It makes a delicious healthy party appetizer or snack served with chopped cucumbers or celery, pita chips, or crackers.
It's perfect for spreading on sandwiches, or as part of a Middle Eastern meal with some lemon garlic chicken and a side of tabouleh.
More unique hummus recipes
Creamy Cauliflower Hummus
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- 1 large head of cauliflower, broken into florets
- 2 tablespoons + 1 teaspoon olive oil, divided
- 4 tablespoons tahini
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- 2 cloves garlic
- Juice from 1 lemon
- Cold water, see notes
- Optional toppings: a few roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the cauliflower florets in 1 teaspoon of olive oil and place them on the baking sheet. Roast the cauliflower for 20 minutes, or until soft and brown in a few places.1 large head of cauliflower
- Reserve a few small pieces of the roasted cauliflower to garnish, then place the rest of the cauliflower and the remaining 2 tablespoons of olive oil, tahini, sea salt, cumin, garlic, and lemon juice in your food processor or high-powered blender. Blend on high until mostly smooth. Add water, 1 tablespoon at a time, and continue to blend until the hummus is very smooth.4 tablespoons tahini, ½ teaspoon sea salt, ¼ teaspoon cumin, 2 cloves garlic, Juice from 1 lemon
- Allow the cauliflower hummus to cool then serve with any or all of the optional toppings.Optional toppings: a few roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley