Vegan keto cauliflower hummus

I couldn't imagine how perfectly the cauliflower flavor matches with the tahini taste, until I made this cauliflower hummus recipe. Try this out and you won't ask for classic hummus ever again!

Vegan keto cauliflower hummus
5 min
20 min

Nutrition facts

Energy: 92 kcal
Protein: 1.7 gr
Fat: 8.7 gr
Net carbs: 2.0 gr


3 cup(s) riced cauliflower (321 gr)

3 tbsp(s) olive oil (41 gr)

1 clove(s) of garlic (3 gr)

4 tbsp(s) tahini (whole sesame seeds) (56 gr)

4 tbsp(s) lemon juice (61 gr)


1 tsp(s) cumin (2 gr)

salt (to taste)

ground black pepper (to taste)


1 tbsp(s) olive oil (14 gr)


  1. Preheat the oven to 200°C / 400°F
  2. Mix the cauliflower rice with 1/3 of the olive oil and place on a baking tray
  3. Then, wrap the garlic clove(s) with foil and place on the tray too
  4. Bake for 20 minutes
  5. In a food processor, add the tahini, lemon juice, 1/3 of the olive oil, cumin, salt & pepper (to taste) and process (less than 1 minute needed)
  6. Then, add the roasted cauliflower & garlic (open the foil carefully!) and process for about one more minute until smooth
  7. Use a spatula to scrape the sides if needed, and process one last time for a few seconds
  8. Add 2-3 tablespoons water, if necessary to achieve the desired consistency
  9. Taste the mixture, add more salt and/or pepper and/or lemon, if needed
  10. Transfer the mixture into a glass bowl and garnish with the rest 1/3 of the olive oil
  11. You may optionally garnish the cauliflower hummus with flax, sesame & sunflower seeds or smoked paprika


✔ You may roast cauliflower florets instead, of equal weight with the rice

Storage: Store the cauliflower hummus in the fridge for 5-6 days, in a container with a lid or cover with cling film. You may also keep it in the freezer for up to 6 months

Serving size: about 4 tablespoons

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