Low Carb Roasted Cauliflower Hummus

Rated 0 out of 5
$32.50 Cooking Fee
Serving Size: 3 ounces
Recipe adapted from:
This low carb version of hummus dip uses cauliflower instead of chickpeas and is blended with garlic and spices.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Pre heat oven to 425 degrees.
  • Add cauliflower florets to a bowl, drizzle with oil then sprinkle with cumin, sea salt & pepper. Toss the florets in the bowl to coat them. Add the florets to a baking tray lined with parchment. Roast in the oven for 20-25 minutes. Set aside to cool.
  • Allow the florets to cool before adding them to the food processor along with the remaining ingredients EXCEPT the water and the garnish.
  • Blend until smooth and add water as necessary. Add additional salt if needed.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook20
Total Time30 minutes
Recipe Serving Size10



  • 3 1/2 pound cauliflower florets raw
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 clove garlic
  • 2/3 cup tahini
  • 6 tablespoon extra virgin olive oil
  • 2 lemon juiced
  • 1/4 cup water if needed for thinning
  • Kosher salt more or less to taste


  • 1/2 teaspoon dried thyme

Cooking Tools Required

Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, parchment paper, Sharp Knives, Spatula, Tongs


Calories: 244kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 290mg | Potassium: 593mg | Fiber: 4g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 3mg

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