Cauliflower Hummus

Hummus is such a great staple to keep on hand in your fridge. This grain-free, paleo, keto version is made with roasted cauliflower instead of chickpeas and it's so delicious!

I’m sure you’re not entirely surprised to learn that hummus is one of my favourite snacks. I mean, isn’t it a staple item in almost every  nutritionist’s fridge  ? From time to time, I will buy it (my favourite brand is Sunflower Kitchen!) but when I have the time, I love to make my own because it’s super easy and there’s so many fun flavours you can make up like my  Sweet Potato Hummus!

One minor downfall of hummus is that it can be problematic for some people due to one of the main ingredients in it – chickpeas!

Don’t get me wrong, chickpeas are a wonderful food. They are loaded with gut-loving fibre to promote optimal digestion (and  happy poops  !) and are also a great source of protein. But for many, they can be difficult to digest and contribute to gas and  bloating  . In that case, I would recommend to soak or sprout your chickpeas in advance to remove the oligosaccharides and anti-nutrients that can make them difficult to digest.  Sprouting foods   also help to increase the bioavailability of nutrients!

If chickpeas still cause you digestive troubles even after soaking or sprouting them, don’t worry – you can still enjoy your beloved hummus by making Cauliflower Hummus!

This recipe might be familiar to you if you participated in the Joyous Kitchen Challenge last January but it was such a hit, I wanted to share it with you all on the blog! By the way, for those that are interested in joining us for the Joyous Kitchen Challenge again, we will be running the second round of it starting on January 7th, 2019! It’s completely free and will contain two new recipes, along with all of the other incredibly informative information that will help you to completely makeover your fridge,  freezer   and  kitchen cupboards   to help promote positive health habits in the New Year! You can join here.

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Instead of using chickpeas, you just have to use cauliflower which works in the same way as regular hummus by helping to thicken it up. The nutrient profile will be slightly different since cauliflower isn’t as rich in protein, but it comes with so many other amazing health benefits!

Health Benefits of Cauliflower:

  • Contains glucosinolates which are sulfur-containing compounds that are said to possibly lower the risk of cancer
  • Glucosinates also help to promote  detoxification   by stimulating phase ll liver enzymes that block free radical damage as well
  • Is a cruciferous vegetable which helps to support digestion and detoxification
  • Helps to  balance hormones   by eliminating excess estrogen from the body
  • Great source of vitamin K. Since vitamin K is a fat-soluble vitamin, it’s important to enjoy it with a fat (perfect in this case, where the cauliflower will be blended up with  healthy fats   like olive oil and tahini!)
  • Also a great source of vitamin C which we know helps to boost the  immune system   by fighting off harmful bacteria, infections and common colds (a one-cup serving of cauliflower contains about 77% of the recommended daily value of vitamin C!)
  • Fights  inflammation   due to its rich antioxidant and anti-inflammatory properties

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You could serve up this Cauliflower Hummus with your favourite crackers,  flatbread   or veggie sticks. It’s such a great crowd-pleasing appetizer or snack and I can guarantee that no one will even know it contains cauliflower. Even Vienna loves it!

Cauliflower Hummus

Snacks

Cauliflower Hummus

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Ingredients

  • 1 medium cauliflower
  • 1 tbsp extra-virgin olive oil (for roasting cauliflower)
  • Pinch sea salt
  • 1-2 garlic cloves
  • 1/4 cup tahini (sesame seed paste)
  • Juice from 1 lemon
  • 1/4 - 1/3 cup extra-virgin olive oil
  • 2 tbsp water
  • Fresh parsley for garnish
  • Optional: 1 tsp curry powder
Instructions
  1. Preheat oven to 350F degrees. Cover baking sheet with parchment paper.
  2. Chop cauliflower and spread evenly on baking sheet. Drizzle with extra-virgin olive oil and sprinkle with sea salt. Sprinkle with curry powder if using.
  3. Bake for 30-35 minutes or until tender. A little bit of browning is fine, but be careful not to burn the cauliflower. If it's burning, turn down your oven and cook for longer.
  4. Let cauliflower slightly cool and then transfer to a food processor blender. Add garlic, tahini, lemon juice, extra-virgin olive oil and blend. If you want a thinner/smoother consistency, add water.
  5. Just before serving, drizzle with some extra-virgin olive oil and garnish with fresh parsley.

Notes

No notes available.

I hope you love this recipe! If you want more dip-spiration (dip inspiration, hehe), check out some of my other recipes below:

Happy hummus-ing!

Joy xo

12 thoughts on “Cauliflower Hummus”

  1. So do you recommend Tahini or Sunflower butter, or either/or or both? I wasn’t sure from the ingredient list. Thanks!

  2. Joy McCarthy

    Sorry for the confusion Janet, that’s an error. It should read “sesame” seed paste. Thanks for asking, I’ve fixed it. 

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  4. Joy McCarthy

    Hi there! I’m not sure but you could probably put the ingredients into an app like my fitness pal to check. 

  5. This is the best hummus ever!!! It is super scrumptious and I can’t believe I made it and everyone loved it!! I also made the seedy crackers which no one believed I made. They thought store bought!!! Thank you!

  6. Joy McCarthy

    I’m so thrilled to hear how much you loved my recipes Lynn! Thanks for sharing!

  7. All these recipes look so good! But for rosacea I am trying to cleanse to start fresh to slowly introduce foods that may be a trigger. Almost all these have lemon or avocado eggs walnuts…. Please help me find recipes to start with!

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