We love a dip and this Cauliflower Hummus is an absolute winner in our house. The spiced roasted Cauliflower is lifted to new heights when it’s paired with tahini. A great nutritious snack to have in the fridge for when hunger strikes and a great alternative to traditional Hummus, especially if you’re following a Keto diet. Happy Hummus Day!
Keto friendly, gf, df, sugar free, vegan.
1 small Cauliflower
8 Tbsp Avocado Oil
3 Tbsp Tahini
6-9 Tbsp water (or more avocado oil)
¼ tsp ground coriander
½ tsp ground cumin
Juice of ½ lemon
Himalayan Pink Salt
Preheat the oven to 170 degrees Celsius.
Chop the cauliflower into quarters. Place in a roasting dish and drizzle with one Tbsp of the avocado oil.
Bake for 30-40 minutes until tender (to know if it’s tender, a knife should be able to go through with ease).
Remove and allow to cool slightly. Place in a food processor or blender. Add in the remaining 7 Tbsp avocado oil, along with the spices, tahini, lemon juice and 6 Tbsp of water. Blend until smooth. Add in extra water or oil as needed until you reach a hummus consistency. Season with cracked pepper and salt.
Serve with your favourite roast vegetables, salad or vegetable sticks. Check out our other recipe for traditional Hummus here.