Delicious and Creamy Roasted Cauliflower Hummus

Life Style: Roasted Cauliflower Hummus is a delicious chickpea-free version of hummus that is low-carb, keto, paleo, and Whole30 friendly. It’s creamy, salty, packed with veggies and I think you’ll love it as much as my authentic hummus recipe. When it comes to hummus recipes I love them all. I love my authentic hummus recipe, which matches perfectly with all the hummus I’ve enjoyed in Israel. I love my antioxidant-packed roasted beet hummus that turns a vibrant, electric pink. I love my herb-packed green hummus. And I love this cauliflower hummus that trades chickpeas for roasted cauliflower, resulting in a low-carb hummus recipe.

Material

1 large head cauliflower, about 5 cups florets

3 tablespoons olive oil, divided

1/4 cup tahini

2 tablespoons water, or more for desired consistency

juice from 1 lemon

1 garlic clove

1/4 tsp salt

1/4 tsp ground cumin

a pinch of ground coriander

black pepper, to taste

Garnish with olive oil, sunflower seeds and chopped parsley

Method

Preheat your oven to 400 degrees Fahrenheit.

Remove the florets from the cauliflower and place on a baking tray. Drizzle with 1 tablespoon olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.

Transfer the cauliflower to your Vitamix or food processor. Add tahini, remaining 2 tablespoons olive oil, water, lemon juice, garlic clove, salt, cumin, and coriander.

Add black pepper as per taste. Blend on high speed until smooth and creamy.

Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.