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Get It NowDo you ever find yourself craving hummus and wondering if keto hummus or paleo hummus exists? Well, it does now! I’ve created the perfect solution for those hummus cravings with my delicious and easy cauliflower hummus recipe. It’s so good! This roasted cauliflower hummus makes the perfect grab-and-go snack, or serve it as an appetizer to a Mediterranean meal.
My easy cauliflower hummus recipe has the perfect flavor combination of roasted cauliflower, tahini, seasonings, and garlic. I love to serve this keto hummus with a variety of veggies, but it’s so good that can eat it with a spoon. True life: this has definitely happened.
What Is Hummus?
Hummus is a dip or spread made from cooked chickpeas that are mashed together with with oil, garlic, lemon juice, and tahini.
I am making this cauliflower hummus paleo by skipping the chickpeas, and using… roasted cauliflower instead!
And, you won’t believe how close to the real thing this tastes. I served this for multiple friends and family, and all of them thought it was just regular hummus!
How To Make Cauliflower Hummus
It’s time to make the best homemade hummus! This nutritious spread is loaded with flavor, and naturally dairy-free and gluten-free, too. And I bet you’re wondering how to turn cauliflower into hummus…
First we’ll roast the cauliflower, until it’s super soft. You want SOFT, not crisp-tender!
PRO TIP: Make sure all the cauliflower is touching the baking sheet and touching the pan. This will ensure that it cooks evenly and gets adequately roasted. (You want it golden brown and charred.)
Then, we blend together all the cauliflower hummus ingredients, until it’s smooth and creamy:
- Roasted cauliflower
- Extra virgin olive oil
- Tahini
- Garlic
- Lemon juice
- Sea salt
- Cumin
- Paprika
- Water
PRO TIP: You can adjust the thickness of the cauliflower hummus by adding in a little bit more water. Start with 1 tablespoon at a time and increase more until you reach desired texture.
To make this a bit fancy, spread the roasted cauliflower hummus onto a bowl or plate and drizzle with olive oil and top with parsley, paprika, cracked pepper, and even kalamata olives.
Personally, I just sprinkle with paprika and scoop it up with cucumber slices. But check out more ideas for how to serve cauliflower hummus below!
Can I Have Hummus On A Low Carb Diet?
No, typically hummus is not low carb and isn’t suitable for a keto low carb diet. BUT, if you’re making my keto hummus recipe, then you definitely can! This cauliflower hummus recipe is low carb, keto, paleo, vegan, dairy-free, and gluten-free. And FULL of FLAVOR.
Most of the hummus you’ll find at grocery stores is made with chickpeas, so they are not low carb. Stick to making it yourself, and you can indulge with the best hummus made right at home!
Serving Ideas
I already mentioned that this healthy hummus recipe is so good you can eat it plain, but it’s even better when you pair it with other foods. You can always dip your favorite veggies into keto hummus:
- Carrots (if not strictly low carb)
- Celery sticks
- Cucumber slices
- Bell peppers
Here are some other ideas that go perfectly together:
- Baked Cheese Crisps – Cheese and roasted cauliflower hummus are seriously so good together. Or, try my keto crackers.
- Healthy Oven Baked Zucchini Chips – If you prefer your chips in veggie form.
- Low Carb Paleo Tortilla Chips – Such a perfect afternoon snack.
- Low Carb Keto Naan Bread – Similar to pita bread, so it’s great with hummus.
- Greek Chicken Meal Prep Bowls – Add some paleo hummus on the side!
- Shakshuka Recipe – Add this delicious hummus on the side with some zucchini chips for the ultimate brunch.
More Low Carb Cauliflower Recipes
In addition to easy roasted cauliflower hummus, I love making more low carb cauliflower recipes into comfort foods, such as:
- Roasted Garlic Cauliflower
- Cauliflower Mac & Cheese
- The Best Keto Mashed Cauliflower
- Mexican Cauliflower Rice
Tools To Make Roasted Cauliflower Hummus
Tap the links below to see the items used to make this recipe.
- Nonstick Baking Sheet – I love these pans for roasted veggies, nothing sticks!
- Food Processor – You will want an excellent food processor for this cauliflower hummus recipe. This one is really easy-to-use and can process just about anything.
- Blender – I’ve made this paleo cauliflower hummus in the blender too, but you’ll need a high-speed one to get it really smooth. This one is the best!
Cauliflower Hummus
You'll never tell this cauliflower hummus recipe doesn't have chickpeas! This keto hummus is easy, flavorful, and tastes like the real thing.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F. Grease a nonstick baking sheet.
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Toss cauliflower with 2 tbsp olive oil. Spread in a single layer on the baking sheet, so that every floret is touching the pan.
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Roast the cauliflower in the oven for about 35-45 minutes, until browned and falling-apart soft.
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Pour the lemon juice, 2 tablespoons water, and remaining 2 tablespoons olive oil into a powerful blender or food processor. Add the roasted cauliflower, tahini, garlic, sea salt, cumin and paprika. Puree until very smooth, stopping to scrape down the sides occasionally.
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If it's too thick, thin out with 1-3 more tablespoons of water, 1 tablespoon at a time. (I used 4 tablespoons total, 2 in the previous step and 2 to thin out more.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya's Recipe Notes
- Store: Keep in an airtight container in the fridge for 4-7 days.
- Meal Prep: Make it ahead—it’s great for snacks or meal prep!
- Freeze: Freeze in an airtight container for 4-6 months. Thaw in the fridge overnight or toss in your lunchbox to defrost.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Paleo Roasted Cauliflower Hummus Recipe
95 Comments
Cindy Rose
1WOW…so good! It doesn’t taste like cauliflower at all; it tastes just like traditional chickpea hummus, only better. I’ve never been a fan of chickpeas, but I do like hummus. Now I have a low carb option. THX
I’m going to whip up a larger batch this weekend and add my favourite – roasted red peppers.
Can’t wait to take it to a potluck & see how many comments I get. 🙂
Wholesome Yum D
0I’m so happy you liked it, Cindy! Roasted red peppers sound like an amazing addition, your potluck guests are in for a treat.
Nicola
0As someone who is relatively new to keto yet addicted to regular (and beetroot) hummus, this recipe is a game changer for me. Easy to make and just as good (if not better) than the real thing!
Wholesome Yum D
0I’m so glad you liked it, Nicola! That’s amazing to hear, especially coming from a hummus lover too! Love that this recipe helped you find a keto-friendly version that still hits the spot.
Lori Perini
0So delicious, I couldn’t stop eating it.
Maya | Wholesome Yum
0I’m so glad to hear that, Lori! Enjoy!
Carolina Kerridge
0Amazing recipe just like the real thing. My guests couldn’t tell the difference in taste but said it felt lighter and fresher! Thank you 🙏
Maya | Wholesome Yum
0Thank you so much, Carolina! That’s just so awesome when that happens, isn’t it?!
Amanda
0Why is it spicy? Is it the raw garlic or the cumin? I just filled celery with it, think I will need to cut future portions 1/2 and 1/2 with mayo or almond butter.
Maya | Wholesome Yum
0Hi Amanda, Yes, raw garlic makes hummus naturally a bit spicy. This is the case with regular hummus as well as this one. You could try sauteing the garlic first next time if you want it more mild.
Rachel
0Omg this is sooooo delicious. Second time of making and it’s so flavoursome and garlicy with the warmth from the cumin. I could eat the whole bowl!! Thank you so much. Made to go with shawarma instead of the flat bread! Huge winner.
Kim
0Finally got around to trying this hummus! It’s good, and good enough that my non-keto friends liked it (without knowing it was cauliflower. Happy to have another appetizer/snack food to take to parties. Thank you, Maya!
Marcy
0Followed recipe exactly using a very strong food processor. I found that it didn’t taste quite like hummus I am used to and always remained rather grainy and chunky.. I added more water and it didn’t change it. milder than hummus I am used to
Maya | Wholesome Yum
1Hi Marcy, Sorry to hear that it wasn’t what you were expecting. If your cauliflower hummus was grainy and chunky instead of smooth, it sounds like you didn’t roast it for long enough to be fall-apart soft. It should be mushy, not crisp-tender like you’d do if you were eating it whole. It’s easy to customize the flavor though, feel free to add more garlic or spices. Hope this helps!
Diane Lundgren
0Can you use cauliflower rice instead of florets
Wholesome Yum D
0Hi Diane, Yes, that should work.
Christine Russell
0I just made the cauliflower hummus, it’s amazing. Thank you
Janet
0Phenomenally good. Who needs garbanzo beans? I know they’re good for you, but so is cauliflower. This now my go-to recipe. I’ll try a roasted red pepper version next. Try this. You won’t regret it. YUM!
Yesenia
0Maya, this recipe is amazing! Loved it!
Cher
0So delish. Kids thought it was better than traditional hummus.
Jessica
0This is AMAZING. So so so good!! Thanks for the amazing recipe!
Kathy
0Wow! I thought the cauliflower would overpower the flavor but the garlic and tahini stand up to it. Tastes like the real thing!
Terry
0Great recipe! I don’t really have anything too much against beans but it is nice to get more vegetables into my diet. This hummus tastes like the real thing!
Ashley
0I started doing paleo again and I tried this recipe last week and I am doing it again today! Thank you for sharing a recipe that is easy and affordable to make, plus super tasty 🙂
Kelly
0Delicious
Sol
0Absolutely awesome recipe! So yummy
Rachel
0Yum!!! Really really tasty. Roasting the cauliflower gives such a nice depth of flavor, and with the lemon it’s just wonderful. Will definitely make again!
Courtney
0How long does this stay good for in the refrigerator?
Wholesome Yum D
0Hi Courtney, Store it in the refrigerator for 4-7 days
Peggy
0The absolute best! Love it!!!!! So super creamy and tasty. I honestly didn’t expect the flavor and texture to be sooooooo incredibly good using cauliflower ?! Boy, was I wrong!!!!!!!!
Sarah
0Ok….wow! This hummus is DIVINE. Please try this recipe. It is perfect.
Vaughn
0I made this today, carefully following the recipe. . . Hopefully, a treat for my wife when she gets home from work. She knew it was keto and tried to guess. Giving up, she was delightfully shocked when I revealed roasted cauliflower. With your recipe, the old man hit a home run!
Yomi
0Oh my! Taste so good! Even my baby is eating it with a spoon now ??
Cathy
0O.M.G. This is awesome!!! I love roasted red pepper hummus so I added about 1.5 tsp of dehydrated ground roasted red pepper powder to the mixture during processing. Very close to the roasted red pepper chickpea hummus in taste! Thank you for sharing!
Robin
0Delicious! So close to the chickpea kind I won’t miss it!
Heather
0Loved the flavor. I chose not to roast the cauliflower but cooked it in water on top of the stove and then add the olive oil It is not healthy to cook olive oil above boiling. Did the rest of your recipe and loved it! Just wanted to share
Sleep
0How long does this hummus keep in the fridge?
Wholesome Yum M
0Hi Sleep, This hummus will keep for 4-7 days in the fridge. Enjoy!
Heather Hinkle
0It’s so good. I just made more. Thank you, Maya!
Tilla
0Hi!
I live in the Middle East and have had some pretty amazing hummus and this is spot on !
How can I store it ? Or is it better to consume immediately?
I like to meal prep and this is amazing !
Wholesome Yum M
0Hi Tilla, You can store it in the fridge for up to 7 days. If you still have some left, you can freeze it for up to 6 months.
Andrea
0Thank you so much for your awesome cauliflower hummus recipe! I think it tastes so much like hummus made with chickpeas! Delicious! Thanks again!
Sandy
0I made a walnut tahini instead of using traditional sesame seed. Also added some Aleppo chilies. Wonderful, I may never go back to chickpeas.
Lynda
0I absolutely love this recipe, but I was wondering should I risk putting bagel seasoning in the recipe
Wholesome Yum M
0Hi Lynda, Sure! If you enjoy ‘everything but the bagel’ seasoning, then you will enjoy it here.
Bryn
0Just made this. Tastes like hummus with chick peas! Thanks for the recipe!
Pooja
0I gotta start by saying that I grew up in the Middle East, and my hummus standards are very high. This recipe is incredible. It is creamy and pretty much identical in texture and very very very close in taste.
I added some spice by adding some harissa chilli paste and made it a little creamier by adding some yoghurt. I highly suggest adding some parsley to make it a beiruti style hummus – it makes it taste so fresh and delicious.
Thank you so much for this recipe!
Leah
0Great recipe!! I added 30 grams of olives, 3 sundried tomatoes in oil and chili pepper. Mmmm! I had been missing hummus!!
Madeleine
0Cauliflower instead of chickpeas is pretty clever. I tried making this and it was way too much tahini for me. I would use half of what’s listed next time.
Yvonne Bensinger
0This is AMAZING! I may never buy humus again! Thanks Wholesome Yum!!
Ashley L
0Hello! I’ve made this recipe twice now and I must say I’m in love!!!! I use almond butter instead of tahini and it comes out perfect! I was wondering though if I could make the cauliflower soft using my instant pot? My oven has been acting up a bit and I’ll be sad if I can’t make this for a little bit while it’s acting up! Do you think as long as the cauliflower is soft then the instant pot will be okay to use? Or is it just the oven that gives it that right amount of softness and flavor?
Wholesome Yum M
0Hi Ashley, The Instant Pot cannot produce those caramelized roasted flavors that give this hummus flavor depth. The recipe will still work (if you lightly squeeze the moisture from the cauliflower after cooking) but without those deep roasted flavors.
Tiffany
0I don’t usually leave reviews, but I had to for this recipe because I LOVE it. I literally want to eat it by the spoonful until it’s gone. A great dip for veggies, but also awesome on pork rinds (if you’re a dirty Keto gal like me!) So, so easy and so, so yummy! We added another clove of garlic because we love garlic, but it was delicious just the same. Thanks!
Stephanie Watson
0I have to say I was amazed! I love regular hummus and this is a great substitute when you miss it! My biggest problem was stopping myself from eating spoonfuls of it right out of the blender. I had to remind myself about portion control! It took longer than the time listed but I may get faster at it. This will definitely be made a lot during my prep days. The hardest part was string the Tahini together..it took forever. Maybe because it was a brand new jar? Do you have any tips on making that step easier?
Wholesome Yum M
0Hi Stephanie, Store your unopened jars upside down. It will be easier to stir together when you open it for use. Enjoy!
Yvette
0Amazing!
Julie
0Have you tried any of your cauliflower recipes with the cauliflower rice that comes in the Foil packets?
Maya | Wholesome Yum
0Hi Julie, Do you mean frozen cauliflower rice? If so, yes, I’ve done that many times and it’s fine to use. 🙂
Julie
0I actually mean the cauliflower rice that is in a foil packet (I’ve gotten it at Costco). It’s similar to “Precooked” traditional rice. It’s shelf stable and doesn’t require refrigeration. I’m mostly wondering if it needs to be roasted since it’s already “soft”.
Wholesome Yum M
0Hi Julie, It really depends on the texture of the cauliflower straight out of the package. If your cauliflower rice is “precooked” and has a very soft texture, then no further cooking is needed. If it’s “par-cooked” and doesn’t easily break down, then you will want to roast it to get the correct cooked texture.
Beth Wakefield
0I made this recipe and was happy with the immediate results. I tried it the next day after it had time for the flavors to come together in the fridge. At this tasting it seemed over powered by the cumin seansoning and the consistency was much thicker. I think next time I will try halving the amount of cumin and add more water and perhaps olive oil and maybe increase the amount of cauliflower…. Thank you for sharing this recipe as it was a good starting point for me.
Luci Sosnowski
0I made this tonight. I didn’t have enough cauliflower so i threw a small avocado into it. Enjoying now with zucchini spears. Mmmmmmmmmmmm!!!
Tasha
0YUMMY, this has become a must in my fridge. Love hummus and this recipe is perfect, I don’t feel like I’m missing out on the real thing in fact (shhhhh) it’s even better.
Anne
0I made this hummus tonight – it was GREAT! I used frozen cauliflower; steamed the cauliflower for 5-8 min and then put in oven for 20 minutes or so, then on low broil for a few minutes to decrease the liquid in the cauliflower. Then put in food processor – I didn’t even need to add water. Thanks for a great recipe and simple to make!
Jane
0Hi! I love caramelized onion hummus. Can you suggest how I can make a keto version of this using your roasted cauliflower hummus as the base? Thanks!
Wholesome Yum M
0Hi Jane, I think it would be fairly simple to hybridize these recipes. Make the caramelized onion dip up until step 2. Add thyme and sea salt and then incorporate into the completed hummus. Use sour cream to taste and achieve the desired consistency. Please let me know how it turns out!
Kaitlyn
0I was a little skeptical that it would really taste like hummus, but WOW! This tastes better than some chickpea hummus I’ve had! Thank you so much for the amazing recipe.
Carole Fox
0I’m not on Keto but was looking for a low-carb alternative for hummus. Love your recipe! I followed it with the two substitutions: no oil on the cauliflower before roasting (used Pam olive oil spray instead) and used a tablespoon of toasted black and while sesame seeds instead of the tahini. I didn’t use any olive oil while processing, instead reserving it as a garnish. (I love EVOO but am limited on how much I can consume *sigh*). I like a little texture in hummus, so I didn’t blend to a smooth consistency. Came out better than I ever imagined. I look forward to trying some of your other recipes!