Paleo Cauliflower Hummus that is Whole30 approved! Made with roasted cauliflower, tahini, garlic, lemon juice, and a few spices! The perfect dip, snack, or appetizer!
When I went paleo almost 6 years there were a few things that really stuck a dagger in my heart. If you don’t know my story, I was a pescatarian for 5 years prior. Meaning, I loved me some beans and legumes. And I LOVED hummus. But I mean, who doesn’t like hummus?!
I remember really wanting to have some hummus so what did I do? I googled it. After finding some paleo recipes, I tried a roasted cauliflower hummus and a zucchini hummus. I remember making them at my parent’s house and I’m pretty sure my mom thought I was crazy. But here we are, almost 6 years later and I actually am writing my own recipes and sharing a paleo cauliflower hummus 😀
Back then, I was pretty strict in my diet. Now I am truly living my food freedom and I enjoy beans and legumes from time to time. But I don’t eat them too often as they can make me bloated. And to be honest, it’s hard to find a really good version of store bought hummus. I have a few I enjoy on occasion, but it can be hit or miss.
But this paleo cauliflower version is my new favorite. I honestly was surprised with how creamy it got and how light it is. It tastes just like the real deal and is a great alternative to those that can’t digest legumes. Michael is even a huge fan! He is sometimes particular about these things, but he said likes it more than regular hummus! We’ve been dipping veggies in it, adding it to salads, mixing it with chicken, and more. It makes the perfect dip, appetizer, or snack!
How to make Paleo Cauliflower Hummus (Whole30)
Now making this roasted cauliflower hummus takes longer than your typical chickpea one, but I promise it’s worth it! It is just like the real deal! You might taste a little cauliflower, but isn’t that really noticeable. Once it is blended up you have this amazing light and fluffy consistency just like (or even better in my opinion) to regular hummus. Here is what you need:
- lemon juice
First we roast the cauliflower with a little oil. After the cauliflower is fork tender, you add it along with the garlic, tahini, lemon juice, cumin, and salt to a Vitamix. Once you blend that down some, you then slowly pour in the water while the machine is still on. After a minute or so you are left with a delicious creamy cauliflower hummus.
What is Tahini
If you have never made hummus, you might not be familiar with tahini. Well let me introduce you to one of my favorite condiments! Tahini is ground up sesame seeds. It has the consistency of peanut butter, but is a lot more nuttier. I love using it in sauces and it’s an essential when making hummus.
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How to get the Creamiest Cauliflower Hummus
A few tips on getting the right consistency for this hummus. No one wants a gritty hummus. After you blend the cauliflower with the tahini, you slowly pour in the water with the motor running. These helps get some air in it and makes it really light and fluffy.
I tested this recipe a few times and to get the best consistency, I had to use my Vitamix. I tried it with my food processor and it wouldn’t blend up the cauliflower all the way. My food processor is probably 10 years old (my mom got it for me in college), so if you have a newer one it might work. Same goes with another high powered blender. I just wanted to give a fair warning before you start blending up!
Cauliflower Hummus vs. Regular Hummus Nutrition
When you compare the same serving size of cauliflower hummus to regular store bought hummus, there are pretty similar. It really depends on what brand and kind of hummus you have. The cauliflower might be slightly lower in carbs compared to some, but not others. Not a big difference in my opinion.
I hope you love this hummus as much as we do! It makes a great addition to any party or get-together. I love making it on Sunday for meal prep and having it on hand throughout the week to add to meals. It keeps in the fridge for a week and a half in a tightly sealed contained. Enjoy!
Paleo Cauliflower Hummus (Whole30)
- 1 large head cauliflower, florets removed (680 grams)
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1-2 cloves garlic, depending on preference
- 1/2 teaspoon cumin
- 1 tablespoon avocado oil
- 1/4-1/2 cup water
- salt and pepper, to taste
- optional toppings: olive oil, paprika, cumin...
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Spread cauliflower florets on baking sheet and drizzle with avocado oil and salt and pepper to taste. Roast for 35-40 minutes until tender.
- Add roasted cauliflower, tahini, lemon juice, garlic, cumin, and 1/4 teaspoon salt to a Vitamix. Blend for 30-45 seconds, using the damper to push down the ingredients, until somewhat smooth. With the motor running, slowly pour in water, using the damper to make use it combines with the hummus. Blend until smooth and creamy.
- Serve with veggies, fruit, in salads, or however you like it!
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