Whether you’re dipping, scooping, or spreading, Cauliflower Hummus takes the guesswork – and guilt – out of healthy snacking. Aside from being nutritious and delicious, this creamy dip (sans cream) fits with any diet from keto to vegan and everything in between. Dress it up your way to go from savory and subtle to big, bold flavors.
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I almost didn’t revisit this old chestnut of a recipe but – and yeah, I’m gonna go on a tangent – I got inspired by one of my favorite things at one of my favorite stores.
Honestly, I’ve been a bit worried about overkilling cauliflower. Once milquetoast content creators start parodying something, you start to think its time has passed. But I have receipts! I’ve long loved this veggie, sung its praises publicly, and used it in many a recipe. So I’m not ready to put this particular horse out to pasture.
Like many of you, at this point in time, I’ve limited my outside world exposure. I’m not locked down, but I’m extremely discerning about where I’ll go. Obviously, grocery stores are high up on the “essential” list. But, when it comes to non-essentials, I really miss random “treasure hunting” at like, Home Goods or Marshalls on a Tuesday morning.
And this is why I have come to love a lil wonderland called Aldi more than I ever thought I would. Two birds, one stone. “Aldi Finds” are a mild obsession. Home organization systems, Instant Pot accessories, scented candles, rubber clogs… and those are just the “home goods.” Any acolyte has gone nuts over their insane Euro-Christmas goodies, but their seasonal groceries (not just holidays, but actual seasonal rotation) are delightful.
Which brings me to the fact that right as I was about to stop trying to make “fetch” (i.e. cauliflower) happen, what do I spy in Aldi Finds just this week? Park. Street. Cauli. Flower. Dip. Boom! We’re back in business, baby. And you’re about to be too. Thank me later.
For a shorter, condensed post with just the recipe ingredients and instructions, click here to view the web story for this recipe!
Why This Recipe Works
If you haven’t worked much with cauliflower, you may be surprised to learn it’s an absolute sponge – readily and easily soaking up the flavors around it in the dish. It’s equally chameleon-esque in the texture department – once it’s been processed, steamed cauliflower has a shockingly similar consistency to chickpeas.
Steamed or Roasted Cauliflower?
In all fairness, this recipe is an upgrade from one I previously posted. In the original, I used roasted cauliflower, but honestly, it’s really hard to get it soft enough without over-caramelizing – and the finished dish wound up more sweet than savory.
After revisiting this dip, I can say with 100% certainty that steamed cauliflower will not only get you closer to “true” hummus consistency, but the flavor works way better. If you’re looking for something just a touch of sweeter, use roasted garlic! Make your own, or buy it pre-roasted (DeLallo offers roasted garlic in a jar).
Tips for Making Cauliflower Hummus Perfectly
- The cauliflower needs to be very soft in order to achieve that silky smooth texture.
- Add more olive oil than you think, and drizzle it with a bit just before serving.
- Scrape down the sides of the food processor bowl frequently.
- Season liberally – remember, cauliflower sucks up flavor, so taste and season, taste and season, until it’s just right for you.
Is Hummus Keto? Whole30?
Regular hummus, prepared with chickpeas, is neither keto nor Whole30 compliant. Womp womp. Keto hummus replaces chickpeas with cauliflower and I swear you won’t be able to tell the difference! Extra virgin olive oil and tahini incorporate healthy fats into this legume free snack.
Flavor It!
- Use a few tablespoons of infused oil for drizzling.
- Swirl in some extra herby flavor using 1-2 tbsp pesto or gremolata.
- Blend in half a cup of flavor boosters like roasted red peppers or caponata.
- Swap raw garlic for roasted garlic, then top with toasted pine nuts (about a quarter cup).
- Spice it up with a blend like Za’atar or Everything Bagel Seasoning.
What to Serve with Cauliflower Hummus
- Sliced raw vegetables like cucumbers, celery, radishes or bell peppers.
- Keto seed bread (we adore this recipe from With Food and Love)
- Slice your favorite keto wraps into triangles and toast to make crispy “pita chips”
Other Incognito-Keto Cauliflower Recipes You’ll Love
- Loaded Cauliflower Soup
- Cauliflower Mashed Potatoes
- Creamy Cauliflower Risotto
- Cauliflower Fried Rice
- Mexican Cauliflower Rice
Did you make this Cauliflower Hummus? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Cauliflower Hummus
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Food Processor
- Steamer Basket
Ingredients
- 1 head cauliflower, chopped into 2" florets
- 1-2 cloves garlic, smashed (less to taste)
- 2 tbsp lemon juice, freshly squeezed
- â…“ c tahini
- 1 tsp sea or kosher salt
- ¼ tsp cumin
- 6-8 tbsp extra virgin olive oil, plus more for drizzling
- chopped parsley, for garnish
- ground pepper, for garnish
Instructions
- Fill a 6-quart dutch oven or pot with 2" water, then fit a steamer basket into the pot. Bring the water to a boil over high heat. Add the cauliflower florets to the steamer basket, reduce the heat to low to maintain a simmer, then cover. Steam 8-9 minutes, or until you can easily mash the florets with the tines of a fork. Remove the steamer basket and set aside.
- Add the smashed garlic, lemon juice and a pinch of salt to the bowl of a food processor. Pulse a few times until the garlic is minced. Let the garlic rest 10 minutes to reduce the bite and allow the flavor to mellow.
- Add the steamed cauliflower to the food processor, along with the tahini, salt, and cumin. Pulse several times to break up the florets.
- Flip the motor to continuous. With the motor running, pour 4 tbsp extra virgin olive oil through the feed tube. Continue adding oil, 1 tbsp at a time, and processing until the hummus is smooth, stopping one or two times to scrape down the sides of the bowl.
- Scrape the hummus into a bowl and drizzle with 2 more tbsp extra virgin olive oil, then sprinkle with chopped parsley and cracked pepper. Serve immediately with sliced vegetables or grain free seed bread. Store leftovers in a lidded container in the fridge for up to three days.
Georgie | The Home Cook's Kitchen
this is absolutely gorgeous 🙂 love the idea of using cauliflower and I love that you made your own za’atar, I’m obsessed with za’atar spice!
Danielle
Thank you! The homemade za’atar was such a happy accident. We moved last summer and I haven’t found my go-to middle eastern shop yet, so I decided to make my own, and I loved it SO MUCH MORE. I’ll never buy it again. (although a friend recently teased me with a stash she brought back from Israel!).