This cauliflower hummus is almost like grandma used to make, but it’s just as good! Light, refreshing, and addictive–grab some crackers, veggie sticks, or keto tortilla chips FAST! You’ll want to scoop it up right away.
Looking for more scoop-worthy dips? Try my avocado sauce, keto guacamole, or tabouleh.
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Just Like Grandma Made… Sort Of
Everyone has one recipe that reminds them of their Grandma– The dish you can remember everything about– From the smell of the kitchen to the tune she hummed as she prepared it. For me that’s hummus. My Lebanese Grandma had perfected her recipe over a lifetime (see here) which I fondly remember eating at every family gathering. I get an instant shot of nostalgia when I think of those flavors.
So, obviously, I HAD to come up with a low carb version…
Enter this cauliflower hummus recipe. It’s bright. It’s fresh. And it’s just like grandma used to make. It’s essentially the same recipe, with one simple swap: cauliflower for chickpeas. My favorite way to eat it? Scoop it up with veggie sticks, spread it on a slice of keto bread, or use it as a dip for juicy shredded chicken– But really, you can’t go wrong.
Try my grandma’s hummus! Well, sort of… Try my cauliflower hummus inspired by my grandma’s hummus. Just make sure you’ve got plenty on hand, it’s super addicting.
What I Love About This Keto Hummus Recipe
This keto hummus puts everyone’s favorite spread back on the menu. Here’s what to expect before you dive in:
- EASY!
- Creamy, zesty, tangy
- Fraction of the carbs
- Paleo, keto, vegan
Cauliflower Hummus Ingredient Notes
Tahini – homemade hummus isn’t hummus without tahini, which is essentially paste made from toasted sesame seeds. But, not all tahinis are created equal–some products are acidic and bitter. Using these will ruin the flavor of your cauliflower hummus. My 2 favorite brands are Soom tahini, and Whole Foods 365.
Cauliflower – make sure to get the cauliflower nice and soft, otherwise, the texture will be affected.
Taste and adjust – after pureeing all the ingredients, it’s REALLY easy to add a bit more of this and that to your cauliflower hummus recipe. So taste, and adjust seasoning, lemon juice, etc. to your liking.
🤔 How Many Carbs Are in Hummus Dip?
Traditional hummus contains about 5g of carbs, 3g of net carbs per 2 tablespoons. The carbs in hummus come from chickpeas, which contain 44.9g of carbs per cup. On the other hand, cauliflower contains 5.3 g of carbs per cup, so we’re saving quite a few carbs with this simple swap!
🤔 Can I Eat Hummus on Keto Diet?
Whether hummus is keto or not really depends on your goals and specific eating plan–for some, 2 tablespoons of hummus for 3g of net carbs may work! Others may prefer an alternative to traditional hummus, such as cauliflower hummus, instead.
Serving Recommendations
Plate presentation tips: Scoop your cauliflower hummus into a bowl, or spread it onto a plate. Use the back of your spoon to smooth out the top. For pretty points, drizzle olive oil over the top and sprinkle with sumac or chopped parsley.
Hummus is best served after the flavors have married–simply place it in the fridge for a few hours for optimal taste.
👉What Should I Dip in Hummus?
- Pita bread or keto wraps
- Keto vegetables: celery, carrots, broccoli, jicama
- Chicken (think za’atar chicken or chicken kofta) beef, or deli meat
- Keto chips or pita chips
Recipe Variations
Use this recipe as a base to make your favorite hummus flavors! Such as:
- Use different colors of cauliflower, like purple or green!
- Spicy: add some jalapenos, hot sauce, or even some cayenne pepper
- Red pepper hummus: simply add a 10 ml jar of (well-drained!) roasted red peppers
More Dip/Sauce Recipe
Cauliflower Hummus
Print Recipe Pin RecipeIngredients
- 1 Lb Cauliflower cut into florets
- 5 Tablespoons Tahini (note 1)
- 4 Cloves Garlic peeled and smashed
- 3-4 Tablespoons Lemon Juice
- 1 Teaspoon Kosher Salt
- 5 Tablespoons Olive Oil
Toppings:
- Olive Oil
- Sumac optional
- 1 Tablespoon Fresh Parsley chopped
Instructions
- Steam. Steam cauliflower (1 pound), either in the microwave in a large bowl with water until soft (on high for about 15 minutes), or over the stove with a lid on. Drain cauliflower completely.
- Puree. Place steamed cauliflower and garlic (4 cloves) in a food processor, and puree until completely smooth. Leave the machine running, and add the tahini (5 tablespoons), lemon juice (3-4 tablespoons), salt (1 teaspoon), and olive oil (5 tablespoons) through the feeding tube. Pause the machine, scrape down the sides, and continue to process until well combined.
- Chill + serve. Place hummus in the fridge, and allow it to chill for a few hours. Before serving, decorate your bowl of hummus with olive oil, sumac, and parsley (1 tablespoon), and enjoy!
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Lindsey’s Tips
- Tahini – My 2 favorite brands of Tahini are Soom, and Whole Foods 365. Other products can be bitter and acidic.
- Nutritional information: This recipe makes about 1 cup of hummus, so the serving size is roughly 2 tablespoons:
