Roasted cauliflower hummus is thick, creamy and has the same texture as regular hummus, without the chickpeas! This low carb hummus recipe is easy to make, packed with flavor and a great way to get in more veggies.

Cauliflower is so versatile and one of my favorite vegetables. You can do so much with it! Serve it as buffalo wings, in soup (like this Mexican Cauliflower Soup) or even serve it as cauliflower mash (a fun alternative to mashed potatoes). This cauliflower hummus is just another great way to get in more veggies into your routine.

Bowl of roasted cauliflower hummus with sliced red bell pepper, cucumber and carrots and basket of chips

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Why you will love this recipe

Great way to get in more veggies
No beans (no lectins)
Easy recipe
Simple ingredients
Versatile
Healthy (this recipe is vegan, gluten free, dairy free, Whole30, paleo and low carb)

Ingredients

Cauliflower – Use cauliflower florets (not the stem). You can buy a whole head of cauliflower and remove the florets yourself, buy bagged florets or even frozen cauliflower florets.
Extra virgin olive oil – olive oil is a traditional ingredient in hummus and works great in this recipe as well.
Lemon juice – lemon juice helps to brighten the overall flavor of the hummus. You could also use lime juice.
Tahini – tahini is a thick paste made from ground up sesame seeds (just like peanut butter or almond butter). It adds a nutty, rich flavor. Tahini is a traditional ingredient in hummus and helps make this cauliflower hummus taste authentic.
Spices: Salt, garlic powder – these spices just help to add some flavor. I like to use garlic powder as it adds umami flavor and also helps ensure that the garlic flavor doesn’t overpower the rest of the flavors in the hummus.
- Note: You can also use up to 4 cloves fresh garlic if you prefer a raw garlic flavor.
Water (optional) – add as much water as needed to get the consistency you desire from your cauliflower hummus.

How to make roasted cauliflower hummus

Roast the cauliflower – roast in a 450F oven for 30 minutes until slightly brown. The cauliflower starts to caramelize, which is what makes this creamy roasted cauliflower so amazing! Don’t skip this part, steamed cauliflower just isn’t the same.
Blend in food processor – After the cauliflower is roasted, add it to a food processor with the tahini, lemon juice, salt, garlic powder and water. Process on high until there are no lumps and the hummus is thick and creamy.
- Store in the fridge or serve immediately with your favorite veggies or chips for dipping.

Food processor filled with ingredients to make creamy roasted cauliflower hummus

Top tips when making cauliflower hummus

Roasting the cauliflower gives it a much deeper, sweeter flavor than steaming the cauliflower.
You can use fresh or frozen cauliflower florets, just be sure they are cut down into similar size pieces so they cook evenly.
Use the air fryer to roast your cauliflower if you are short on time. Roast at 375F for 12-15 minutes, stirring occasionally.
Use an extra large baking sheet so that the cauliflower has room to roast and isn’t crowded on the pan.

Other flavors to try

Roasted red pepper – add 1 large roasted red pepper before adding water
Pesto – add 1/4 cup of pesto before adding water
Chimichurri – add 1/4 cup of chimichurri sauce before adding water
Sundried tomato – add 2-3 tablespoons of sundried tomato in olive oil (you can use some of the olive oil they are packed in as well)
Chili garlic crunch – add 2 tablespoons plus add an additional tablespoon on top when serving
Smoky – add 1 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes
Za’atar – add 2 teaspoons za’atar spice plus dust the top with an additional 1/2 teaspoon + more extra virgin olive oil.
Everything bagel seasoning – add 1 tablespoon everything bagel seasoning, plus more for topping.

Ways to serve

As a dip with raw veggies or chips
On wraps, sandwiches or sweet potato toast
In place of mayo when making tuna salad, chicken salad, chickpea salad
As a sauce for pasta (check out this hummus pasta salad recipe)
As salad dressing – add more lemon juice and a little more water to thin it out a bit
In hummus bowls – use hummus as the base and add your favorite veggies (like roasted veggies, olives, capers, pickled onions), beans and/or protein

White platter with chopped carrots, cucumber and red bell pepper along a bowl of roasted cauliflower hummus

Common questions

Where do you find tahini

Tahini is a thick paste made from grinding up sesame seeds. Tahini can be found in most grocery stores. It is often around the other nut butters (peanut butter, almond butter) but sometimes is in the international section of the store.

Some of my favorite brands are Trader Joe’s, Whole Foods and Thrive Market. I also love Soom Foods Brand that can be found online and in some stores.

Do you have to use tahini?

Tahini is typically found in authentic hummus recipes, it helps create the creamy texture and unique taste. You could also use almond butter, cashew butter or sunbutter for a slightly different flavor.

Can you use frozen cauliflower

Yes, you can roast fresh or frozen cauliflower to make hummus with. The cooking time is pretty much the same as fresh cauliflower. I do recommend taking the cauliflower out with about 10 minutes left and moving it around on the sheet to ensure it browns all around.

You can even use the air fryer to roast frozen cauliflower.

Storing leftovers

Fridge: Store in an airtight container in the fridge for up to 5 days.

Freezer: You can freeze this in a freezer safe bag or container for up to a month. When defrosted, you may want to run in the food processor or blender with a little more tahini to get the texture back (it will get watery when defrosting).

chip being dipped into roasted cauliflower hummus with vegetables in the background

If you love healthy dips, you should try

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