This Keto Hummus recipe is brought to you by Fiesta Brand Seasonings!
Are you missing your hummus after going keto? Listen up! This Roasted Cauliflower Hummus is just what you’re looking for! Creamy, rich and flavorful, this keto hummus with roasted red peppers, garlic, tahini and smoky cumin is the perfect keto summer dip!
One of our favorite snacks pre-keto was hummus and pita chip or veggies. Cool, creamy and just so yummy…it was not uncommon for us to eat a whole container in one sitting! After Maddie and I went keto, we began to miss our favorite snack so I started experimenting with hummus alternatives. One night when we were fighting over the last piece of roasted cauliflower, it dawned on me that this could be the base of a great hummus! Since then we’ve been enjoying this creamy, flavorful roasted cauliflower hummus!
If you are a cauliflower lover, this keto hummus is for you! The roasted cauliflower gives a great flavor to this easy dip! Be sure to check out my other roasted cauliflower recipes like Roasted Cauliflower with Chili, Lime and Browned Butter and my swoon worthy Mexican Street Style Grilled Cauliflower!
How to make roasted cauliflower?
Well, it doesn’t get any easier. Simply cut up a head of fresh cauliflower into florets. I like a mixture of sizes because the tiny pieces get super caramelized…my favorite and the large chunks are just delish! Place your cauliflower florets into a large bowl, and toss with olive oil or your fat of choice and seasonings. Throw your florets onto a sheet pan and roast in the oven till they are golden, crisp, caramelized nuggets of deliciousness!
Making Keto Hummus
Making this roasted cauliflower hummus is so simple. The cauliflower goes into a food processor or blender with the classic hummus ingredients like garlic, tahini, lemon juice and some spices and after a few second of blending, you have a delicious, smooth and creamy flavor packed keto hummus!
OK, let talk garlic…I’m almost embarrassed by how much we love it! If you don’t love raw garlic in dishes, you can roast your garlic with the cauliflower to mellow out the flavor. Just a warning…if you do use raw garlic the flavor will intensify as the cauliflower hummus sits or refrigerates, so if you taste and don’t think its garlicky enough…just be patient!
As for spices in this keto hummus, there is only one…cumin. Cumin totally compliments the cauliflower and adds a depth and smokiness to this cauliflower recipe that is simply delish! Now I’ve mentioned this before, but for a dish like this where there are very few ingredients, you want to use fresh spices. My family and I have been using Fiesta Brand Spices for as long as I can remember, they are always fresh, great quality and affordable! Check their entire selections here!
To add some additional flavor to this cauliflower hummus, I like to add roasted red pepper. You can use the roasted red peppers from a jar or you can make your own. My jar was a little past the use by date, so I roasted off a red pepper in the oven while my cauliflower was in the oven. Making your own roasted red peppers is so easy, check out my post on how to make your own here!
This Keto Hummus with roasted cauliflower and red peppers is perfect for summer snacking! Served with cucumber slices, celery sticks, bell pepper strips, cherry tomatoes or even Fathead Crackers, this dairy free, low carb, hummus is a crowd pleaser!
Looking for other keto friendly snacks? Check these out!
Roasted Cauliflower Keto Hummus with Red Peppers
- High Speed Blender or Food Processor
For the Roasted Cauliflower
- 1 large head cauliflower cut into florets
- 3-4 Tbsp. olive or avocado oil
- ½ tsp. garlic powder
- ½ tsp. cumin
- 1 tsp. salt
To Finish the Hummus:
- 2 Tbsp. fresh lemon juice
- ¼ cup + 2 Tbsp. tahini
- 1-2 cloves garlic see notes
- ¾ tsp. salt
- ¼ tsp. pepper
- ¼ cup roasted red pepper
- 2 Tbsp. olive or avocado oil
- 1/2 tsp. cumin
- 2-5 Tbsp. water
- Preheat oven to 400 degrees. In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, cumin and salt. Pour onto a parchment lined sheet pan. Make sure all the florets are touching the pan for maximum caramelization. Roast the cauliflower for 30-35 minutes or until the florets are brown and very soft. Cool for 5-10 minutes.
- In a food processor or high-speed blender combine, roasted cauliflower, lemon juice, tahini and the next 6 ingredients. Puree the mixture till smooth. If the hummus is too thick add a tablespoon of water at a time to reach your desired consistency. Serve with veggies or keto crackers!