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Author:
Kevin Curry
Low-Carb Roasted Cauliflower Hummus
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As you probably know by now, Mediterranean food/cuisine is potentially my favorite – not only do I enjoy the robust flavors and freshness of the food, but also (and more importantly) I love how it makes me feel. Always satisfied, never bloated. To that end, one of my favorite foods is hummus – I can load up on it and the carbohydrates can easily get away from me! Don’t get me wrong – there’s NOTHING wrong with carbohydrates, but when you’re trying to aggressively monitor your food intake to achieve certain physique goals, your enthusiasm for certain foods can sabotage those efforts.
That’s why I love this lower carb Cauliflower Hummus recipe. It’s equally filling and delicious but with significantly less carbs. To keep it lower carb, I enjoy it with fresh vegetables instead of pita bread, as well as my 3-ingredient flatbread! I customize it a bit by adding some za’atar, mixed herb & spice blend.
Low-Carb Roasted Cauliflower Hummus
Ingredients for 4 servings
Substitution
Note
- 1 1/4 lb raw cauliflower florets
- 1 tablespoon avocado oil (SUBSTITUTE olive oil)
- 1 1/2 tablespoons cumin
- pinch of sea salt & pepper
- 2 garlic cloves
- 1/3 cup tahini
- 3 tablespoons olive oil
- juice from 1 lemon
- 1/4 cup water (if needed for thinning)
- sea salt & pepper to taste
- Garnish
- za’atar (SUBSTITUTE dried thyme, oregano and sunflower
- Enjoy with:
- mini bell peppers, halved
- celery, chopped
- cucumber, sliced diagonally
- 3-ingredient flatbread
Steps
Step 1
Set oven to 420F.
Step 2
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.
Step 3
Allow the florets to cool before adding them to the food processor along with the remaining ingredients EXCEPT the water and the garnish.
Step 4
Blend until smooth and add water as necessary. Taste, then season to taste with sea salt, pepper and lemon.
Step 5
Enjoy with fresh cut vegetables – mini-bell peppers, celery, cucumber – and flatbread recipe.
Low-Carb Roasted Cauliflower Hummus
Kevin Curry
INGREDIENTS
- 1 1/4 lb raw cauliflower florets
- 1 tablespoon avocado oil (SUBSTITUTE olive oil)
- 1 1/2 tablespoons cumin
- pinch of sea salt & pepper
- 2 garlic cloves
- 1/3 cup tahini
- 3 tablespoons olive oil
- juice from 1 lemon
- 1/4 cup water (if needed for thinning)
- sea salt & pepper to taste
- Garnish
- za’atar (SUBSTITUTE dried thyme, oregano and sunflower
- Enjoy with:
- mini bell peppers, halved
- celery, chopped
- cucumber, sliced diagonally
- 3-ingredient flatbread
INSTRUCTIONS
-
Set oven to 420F.
-
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. Taste, then season to taste with sea salt, pepper and lemon.
-
Enjoy with fresh cut vegetables – mini-bell peppers, celery, cucumber – and flatbread recipe.
Jul 06 2023
This recipe is so awesome! You really nailed it! I love cauliflower raw, and also cooked, and have just added this to my repertoire . Thanks
Most welcome.