Cauliflower Hummus (Paleo, Keto, Vegan)

I am going to vent now—my recipes are HARD to photograph! Foods like stews, liver pate, and cooked vegetables often end up looking ghostly or muddy in pictures and really don’t do the recipes justice. This can be super frustrating, as the cook in me really wants to share my creations with you, while the artist in me cringes with each photo taken.

When I first started blogging, I cooked and ate very differently. Vegetarian food is naturally more vibrant and colorful, especially when cooked minimally. So recipes like Strawberries in Minted Honey Syrup and Soba Noodles with Eggplant and Mango were a lot easier and more fun to photograph than, let’s say, Cauliflower Liver Hash or Salmon with Fire-Roasted Tomato Coconut Sauce. With that being said, I love the food that I make—and I love sharing it with you. And even though I do miss those fun photo opportunities, I feel lucky to still be able to experiment so much with so many dietary limitations and produce really unique, outstanding and super tasty dishes.

Enough about me. Let’s talk Hummus! I thought I have already tried cauliflower-everything: mashed cauliflower, riced, hash, flatbread, pizza crust, souffle, bread, buffalo, steaks, even “oatmeal” (please, don’t ever try that). And to tell you the truth, I was getting a bit tired of this very versatile vegetable. But lo and behold, after some aimless recipe researching for yet another way to use up a head of the farmer’s market Cauliflower, I stumbled upon this Hummus idea.

With a few modifications, I present to you my version:

Cauliflower Hummus

I like my cauli-hummus on a chunky side, almost tuna-salad consistency. However, if you want it more hummus texture, use a bit more water when blending it.

Ingredients

  • 4 cups cauliflower florets (from 1 medium size head of cauliflower)
  • 1/4 cup Avocado Oil (divided) 
  • 1/2 cup Tahini 
  • 2 cloves Garlic (minced or just chopped into a few pieces) 
  • 2 tbsp Lemon juice 
  • 1 tsp Salt, or to taste
  • 1 1/2 tsp Cumin 
  • 1/4 tsp Paprika 
  • 3-5 tbsp Water

Directions

  1. Preheat the oven to 400 degrees 
  2. Toss cauliflower with 2 tbsp oil and roast in a single layer on the baking sheet for 35-45 minutes, until browned and soft
  3. Transfer the roasted cauliflower to a food processor and add lemon juice, 2 tablespoons water, remaining oil, tahini, garlic, sea salt, cumin, and paprika
  4. Puree to the desired consistency, stopping to scrape down the sides occasionally
  5. If it’s too thick, thin out with 1-3 more tablespoons of water, 1 tablespoon at a time

Wine Pairing

When serving this as an appetizer, along with the Seedy Keto Cucee Crackers and a nice charcuterie board, I pair it with a cold glass of bubbly. One of my favorite ones is Antech Blanquette de Limoux Brut Nature

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{ 3 comments… add one }
  • Foodie from New York City September 17, 2019, 5:49 AM

    Are you kidding me? I am all over this! THANK YOU!

  • Mitsiva September 17, 2019, 5:50 AM

    I once tried to make cashew hummus. Turned out so bad. I can’t wait to try using cauliflower instead

  • Demi September 17, 2019, 11:23 AM

    Ok, let’s taco ’bout this. Cauliflower Hummus? Finally

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