Looking for a lighter, low-carb alternative to traditional hummus? This creamy cauliflower version offers the same flavorful experience with far fewer carbs. By swapping chickpeas for cauliflower, you get all the goodness of hummus with far fewer carbs. It’s perfect for dipping veggies, spreading on wraps, or serving as a side dish—and it’s naturally vegan and gluten-free.

This cauliflower hummus is a breeze to prepare and keeps well in the fridge for up to five days. Whether you’re hosting a gathering or looking for a nutritious snack, it’s sure to impress.

CAULIFLOWER HUMMUS

Cook Time: 5 minutes
Prep Time: 25 minutes
Total Time: 30 minutes
Serving Size: 1/4 cup
Total Servings: 4

Ingredients:

12 oz bag frozen cauliflower
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove
1/2 tsp salt

Directions:

1. Cook the cauliflower according to the package instructions. Once cooked, allow it to cool for about 20 minutes.
2. Using a dish towel or paper towels, squeeze out as much water as possible from the cauliflower to prevent a watery texture.
3. Add the drained cauliflower, tahini, olive oil, lemon juice, garlic and, salt to a food processor.
4. Blend until smooth and creamy.
5. Taste and adjust seasonings as needed. Serve with a drizzle of olive oil and garnish with paprika or fresh parsley, if desired.