Keto Cauliflower Hummus
Perfect for snacking or as a side dish, keto Cauliflower Hummus is rich, flavorful, creamy, and oh-so-delicous!
Servings: 6 servings
Calories: 220kcal
Equipment
- Food processor or blender
Ingredients
- 4 cups cauliflower florets
- 4 tablespoons olive oil divided
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup tahini
- 1 tablepsoon lemon juice
- 1/4 teaspoon paprika to garnish, optional
- 1 tablespoon parsley to garnish, optional
Instructions
- Preheat your oven to 425-F.
- Toss the cauliflower florets and garlic cloves with 3 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast on a baking sheet for about 30 minutes or until very tender and golden brown.
- Cool the cauliflower slightly.
- Pulse the cauliflower, roasted garlic cloves, tahini, remaining olive oil, and lemon juice in a food processor until smooth.
- Add a few tablespoons of water, if necessary, to get it smooth but still scoopable.
- Adjust the salt and pepper if necessary.
- Drizzle the remaining olive oil over the top and add a sprinkle of paprika and chopped parsley (optional).
- Dig in!
Notes
Recipe Card Tips
- Roast the cauliflower until it's actually golden, not just soft. That caramelized color is what gives this depth instead of tasting like plain blended vegetables.
- Add water gradually while processing, not all at once. Going too fast makes it easy to overshoot into a thin, runny dip instead of one that holds a scoop.
Nutrition
Serving: 0.25cup | Calories: 220kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 222mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 1mg | Net Carbohydrates: 6g