This easy cauliflower hummus is a low carb, Paleo and Whole30 dip that you’re sure to love! Made with roasted cauliflower, red peppers, garlic, and some simple seasonings, it’s a chickpea free hummus recipe with all texture and flavor of traditional hummus.
Why cauliflower hummus?
While I used to eat regular chickpea hummus before I went Paleo, I’d often experience gas and bloating, especially if I ate more that just a couple of bites.
In this recipe we used roasted cauliflower, making for a smoother consistency. And cooking the cauliflower removes any bitterness, too.
Good for parties and dipping
We love making this easy cauliflower hummus as an easy appetizer for parties, holidays or BBQ’s. It’s easy to make in advance, refrigerate and store it in a container to carry along with you. We usually bring along a variety of options for dipping, such as:
- Chopped veggies (we like carrots, celery, cucumbers or radishes)
- Simple Mills Crackers
- Chips (Seite brand are a good Paleo friendly option)
It’s more than just a dip
Since this easy cauliflower hummus is so full of flavor, we have used it as a sauce/topping too! Try it out these options:
- Mixed in with a salad
- As a topping for a burger
- To add flavor to any bowl
- Scrambled up with some eggs (it’s really good!)
Some other healthy cauliflower recipes
Your turn to try this easy cauliflower hummus
Looking for a healthy dip for a party, BBQ or holiday gathering? Look no further and try this cauliflower hummus! Leave a comment below and let us know how it goes if you try it. Also, take a pic to share on Instagram and tag us @realsimplegood so we can see. Give us a follow if you don’t already, we’d love to stay connected!
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Easy Cauliflower Hummus (Paleo, Whole30 + Keto)
Ingredients
For the cauliflower:
- 1 head cauliflower, cut into florets, (about 6 cups florets)
- 3 cloves garlic, peeled
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 1/4 tsp sea salt
For the rest:
- 2 tbsp lemon juice, (about 1/2 lemon)
- 1/4 cup nutritional yeast
- 1/4 cup tahini
- 1 jar roasted peppers, drained, (Any jar size from 12-16 oz will work)
- 2 tbsp olive oil, (+/- more to taste)
- chopped parsley, (optional topping)
Instructions
- Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Cut cauliflower into florets and place on baking sheet. Add garlic cloves to the baking sheet also. Drizzle with avocado oil and season with smoked paprika and sea salt. Toss to coat and mix.
- Place in the oven and roast for 20 minutes. Once cooked, carefully transfer the cauliflower to a food processor or high-powered blender like a vitamix. This is easiest if you allow the cauliflower to cool first (recommended but not required).
- Add the remaining ingredients to the processor/blender. Blend on high until smooth and creamy. If the consistency is too thick, add more oil to thin it out, if desired. Taste and season with salt and pepper if needed.
- Transfer to a bowl. Cover and refrigerate to cool. Serve top with chopped parsley if desired. Serve within 2-3 days for the best flavor.
How long would these last? As to make them to a farmers market sale?
If you use fresh cauliflower, it should last about a week in the fridge.
Very yummy as a keto alternative to chickpeas. We love our hummus but this will be much better while we’re keto, thank you. I used banana peppers.
“1 jar” roasted red peppers – whats the jar size?
Any jar from 12-16 oz will work. I’ve updated the recipe card to reflect this. Enjoy!
I’m doing Whole30 right now and I did not have high hopes for this recipe, but boy was I wrong!!! The texture is excellent, the red pepper flavor was great, and this is absolutely a nice hummus substitute for Whole30.
Glad we could exceed expectations with this one Stephen! Thank you for coming back to leave a rating and review, we appreciate it 🙂
Love this easy recipe! I used it spread on tostones and then topped with some spicy shredded to make healthy tostados. Yum!
Sounds delicious :).