Keto Roasted Cauliflower Hummus with Lemon and Tahini Recipe
This keto-friendly hummus recipe uses roasted cauliflower instead of chickpeas, creating a smooth and creamy low-carb alternative perfect for dipping or spreading. With just six simple ingredients, it’s an easy, flavorful dish that fits perfectly into a ketogenic diet.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 7 servings
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Keto
Ingredients
Hummus Ingredients
- 1 large cauliflower (400g / 14 oz florets)
- ¼ cup (60g) tahini
- 3 tablespoons extra virgin olive oil, divided
- 8 tablespoons water (or to desired thinness)
- Juice of 1 lemon + zest of ½ lemon
- 1 garlic clove, minced
- ⅓ teaspoon flaked sea salt (or to taste)
To Serve
- Pinch of paprika (smoked paprika optional)
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 200°C (180°C fan). Place the cauliflower florets on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle a pinch of salt. Roast for about 25 minutes until golden and tender. Allow the roasted cauliflower to cool completely before proceeding.
- Blend Ingredients: In a high-speed blender, combine the cooled roasted cauliflower, ¼ cup tahini, 1 tablespoon olive oil, lemon juice and zest, minced garlic, and ⅓ teaspoon sea salt. Add 4 tablespoons of water initially.
- Adjust Consistency: Blend the mixture until smooth, scraping down the sides as needed. Gradually add more water in tablespoon increments—up to 8 tablespoons total—to reach your preferred hummus consistency. The longer you blend, the creamier the texture will be.
- Serve: Transfer the hummus to a serving dish, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with a pinch of paprika or smoked paprika for extra flavor. Enjoy immediately or store for later use.
Notes
- Each serving (3 tablespoons) contains approximately 3.4g net carbs.
- This recipe yields about 1⅓ cups of hummus in total.
- Water amount may vary based on lemon juiciness; adjust to achieve desired creaminess.
- A high-speed blender yields the smoothest hummus; a food processor can be used but won’t be as creamy.
- Store hummus in an airtight container in the fridge for 4-7 days or freeze for up to 6 months.
