This keto hummus is surprisingly satisfying and authentic tasting! A wonderful low carb substitute for a classic hummus made with chickpeas, this keto hummus made with cauliflower can be flavored in an infinite amount of variations! This is the original cauliflower hummus recipe, and still the best in my opinion!
I have been missing hummus in a major way lately, and finally got around to trying this keto hummus experiment with cauliflower to stand in for the chickpeas. I noticed recently that my low carb cauliflower puree has the consistency of hummus when cold, and thought if I added just the right ingredients I could mask the cauliflower flavor enough to convince people that it was the real thing.
Um. You guys? IT TOTALLY WORKED. And I mean for real! If you put my keto hummus up against a store bought classic hummus, you would be hard pressed to tell the difference. Even I was surprised at how well this experiment turned out!
It did take a little fussing to get the flavor where it needed to be for this keto hummus. I had to keep tweaking it to hide the subtle sweetness of the cauliflower, but with just the right amounts of lemon, garlic (raw and cooked), and tahini paste, it turned out incredibly delicious. Almost dangerously addictive if I do say so!
When I finally got around to making this keto cauliflower hummus, I didn’t have a lot of low carb dipping options hanging around, so I improvised with some rolled up radicchio leaves and thinly sliced Granny Smith apple. The radicchio leaves are pretty for the photos, but the bitterness wasn’t my favorite. The apple slices however tasted AMAZING with it!
I ate the remainder of this low carb cauliflower hummus the next day with celery sticks, lower in carbs than the apple slices, and just as delicious in their own way. Another great keto dipping option would be radish slices, or my HOP crackers.
And of course, this keto cauliflower hummus would be amazing with my Low Carb Cauliflower Falafel and a side of my Cauliflower Tabbouleh Salad!
As an added bonus, this keto hummus is super healthy for you! It is full on Paleo friendly – even Whole 30 compliant! It’s also egg free, grain free, gluten free, dairy free, and nut free (tahini is made from sesame seeds), so it fits into pretty much any eating plan.
This low carb cauliflower hummus recipe makes a great base for all kinds of other hummus flavors if you want to get creative.
I love Trader Joe’s jalapeno cilantro hummus and you could totally do that with this. A roasted red pepper version would also be delicious. Or sun-dried tomato and Kalamata olives, if you’re into that.
Pretty much any strong flavors will go well in this keto hummus recipe. I’ll probably experiment with some of these ideas and post the results sometime in the future. Update – my first book Keto for Life has several new keto hummus recipes with different flavors and they are all delicious!
Meanwhile, get your dip on and make this low carb hummus IMMEDIATELY! Then report back because I’m dying to hear what you think of it!
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Keto Cauliflower Hummus
- Total Time: 20 minutes
- Yield: Six servings
- Diet: Diabetic
Description
This keto hummus is so delicious that you’d never know it was grain free and made with super healthy cauliflower! Keto, Atkins, and Paleo friendly!
Ingredients
- 3 cups raw cauliflower florets
- 2 tablespoons water
- 2 tablespoons avocado or olive oil
- 1/2 teaspoon salt
- 3 whole garlic cloves, peeled
- 1.5 tablespoons Tahini paste
- 3 tablespoons lemon juice
- 2 raw garlic cloves, crushed (in addition to above)
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- smoked paprika and extra olive oil for serving
Instructions
- Combine the cauliflower, water, 2 tablespoons avocado or olive oil, 1/2 teaspoon kosher salt, and 1 whole garlic clove to a microwave safe dish.
- Microwave, uncovered, for about 10 minutes – or until softened and darkened in color.
- Put the cauliflower mixture into a magic bullet, blender, or food processor and blend.
- Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 tablespoons olive oil, and 3/4 teaspoon kosher salt.
- Blend until mostly smooth.
- Taste and adjust seasoning as necessary.
- To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika.
- Use thinly sliced tart apples, celery sticks, raw radish chips, or other vegges to dip with.
Notes
Approx. nutrition info per 1/4 cup: 141 calories, 14g fat, 3.5g net carbs, 2g protein
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: keto appetizers
- Method: microwave
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 141
- Fat: 14g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
Mary says
Yowsers! I was going to make sure I posted a review so the rest of the world knows how good this is but looks like they already do. Thanks so much for this recipe. I devoured the whole thing by spoon alone when I was done. When I make it again I think I will add another cup of cauliflower pieces as mine was super strong so maybe I didn’t pack my cauliflower in the cups enough. But still super delish!!
Nicole says
Perfect! Easy! Life changing! Thank you❤️
Susie Ford says
Fantastic!!! I used a tad too much salt and didn’t need 3 T’s of olive oil and 1 clove garlic less for my husbands sake. Also added cumin. Super creamy and I ate it on cucumber and celery while still warm. Later when chilled I am going for adding hot sauce and veggies for dipping. Will make this a staple. The 15 minutes was a bit too long in my microwave so I will experiment with 10 minutes next time. Thank for all of your awesome recipes. I have enjoyed many!!!👍🥰
jillypax says
Whoa. This was truly DELICIOUS. By far the best ‘hummus’ I have ever had!! It’s full of flavor, creamy and filling. Really outstanding! Ordering your book based on this recipe alone! Day 1 of SCK and this will for sure be a staple in my month and going forward! Any idea how long it keeps in the fridge? Would love to make a double batch so I always have on hand. THANK YOU!!
Mellissa Sevigny says
You should be fine for up to a week in the fridge I’d think!
Aimee says
This recipe is great and doesn’t taste like cauliflower. I added a bit more tahini and a sprinkle of cumin. Thanks for the recipe!
Michele McElhiney says
AH-mazing! I, too, added hot sauce (the green jalapeno type) but only because I add it to my standard hummus recipes. Also, I used my pressure cooker (high pressure for one minute and then quick release) instead. Thank you for this GREAT idea and awesome recipe! I will make again and again.
laura says
The flavor was not good at all. I followed the recipe exactly. Wondering why it got such praise in previous reviews.
kristin says
Because other people loved it!
Mary says
You should try it again. Maybe your lemons or tahini was off.
Kare says
I followed the basic for this recipe and tweaked it. That being said, I typically do not actually measure unless I’m baking.
This is a fantastic recipe to follow should you want to make a basic chickpea-free hummus.
I roasted a head of cauliflower florets and 4 cut up red bell peppers with a drizzle of olive oil and a dash of sea salt.
Then (food processor) pureed with lemon, garlic, tahini, salt, ect….to taste.
Initially I put in too much tahini and not enough lemon but easily adjusted it. ADJUST IT TO YOUR TASTE-IT’S AMAZING!
Rochelle says
SO DELICIOUS. I followed the recipe exactly and was so happy with the result, can’t wait to try some variations on this. One thing to note; I cooked my cauliflower in a covered glass pyrex bowl for the whole 15 minutes as I was worried they would dry out, and kept close eye to make sure they weren’t getting overdone. Next time I will try 10 minutes covered and 3-5 minutes uncovered to get them a little crispier.
Well done can’t wait to try some more recipes!
Scott says
Found this recipe last week and made it today. It was so good, I made a second batch immediately, as I knew my daughter and I would demolish it quickly. On the second batch, I added two tablespoons of sriracha. I highly recommend it for anyone who likes some heat. Thanks for the recipe.