Cauliflower Hummus

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

Cracked Pepper

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.

Enjoy x

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