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Keto cauliflower hummus in a bowl garnished with olive oil, chopped parsley, and pepper.
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5 from 1 vote

Cauliflower Hummus

Cauliflower hummus is creamy, nutty, and packed with flavor. Steamed cauliflower is the perfect flavor and texture base for bean free keto hummus. Finish it off with a generous splash of extra virgin olive oil and serve with your favorite dippers like raw veggies and grain free crackers.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 204kcal
Author Danielle Esposti

Equipment

Ingredients

  • 1 head cauliflower chopped into 2" florets
  • 1-2 cloves garlic smashed (less to taste)
  • 2 tbsp lemon juice freshly squeezed
  • 1/3 c tahini
  • 1 tsp sea or kosher salt
  • 1/4 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.
    Garlic and lemon juice pulverized in the bowl of a food processor.
  • Add the steamed cauliflower to the food processor, along with the tahini, salt, and cumin. Pulse several times to break up the florets.
    Cauliflower hummus in the bowl of a food processor before and after being processed until smooth.
  • 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.
    Smooth and creamy cauliflower hummus in the bowl of a food processor.
  • 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.
    Cauliflower hummus in a black bowl, garnished with olive oil, chopped parsley, and pepper.

Notes

STORAGE:  store leftovers in a sealed container in the fridge for up to 5 days.

Nutrition

Serving: 0.25cup | Calories: 204kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 306mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0% | Vitamin C: 39% | Calcium: 3% | Iron: 2%