Low Carb Cauliflower Hummus (Dairy Free, Paleo, Whole30)

This low carb cauliflower hummus is a really delicious chickpea free version of hummus that's absolutely dairy free, paleo, Whole30 friendly and can be made vegan! It's creamy, nutrient dense, and I'm sure you'll love it just as much (if not more) than traditional hummus.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 188kcal

Author Monica Stevens Le

Ingredients

1 large head of cauliflower chopped into florets
2 tablespoons avocado oil or extra virgin olive oil
2 garlic cloves
1/2 cup creamy tahini
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 cup bone broth SEE NOTES
3-4 tablespoons avocado oil
3 tablespoons lemon juice freshly squeezed, SEE NOTES

Instructions

Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine cauliflower florets with 2 tablespoons of oil. Mix well with a spoon or your hands, making sure all of the cauliflower is well coated. Transfer to the baking sheet and spread out in a single layer. Bake at 400 degrees for roughly 20 minutes, flipping halfway through. Cook until they begin to turn brown around the edges. Remove from the oven and set aside to cool.
In the bowl of a food processor, add garlic cloves. Pulse a few times until the cloves have been minced. Add room temperature cauliflower florets, tahini, spices and bone broth. Pulse on high for about 1 minute until the florets have been completely pulverized and you are left with a thick and clumpy mixture.
Turn the food processor on high but leave it open at the top. VERY SLOWLY pour in the oil, just a teaspoon or so at a time. Once it has all been incorporated, turn the food processor on low and add the lemon juice. Taste for additional seasoning. You want the hummus to be thick and creamy. If it's too gritty or dry, be sure to add another tablespoon of oil. If you'd like it even thinner, you can add a tablespoon or two of water as well.
Store in an airtight container in the refrigerator. It will keep for up to 3 days if you have used frozen bone broth. Otherwise, it will be good for about a week!

Notes

If you would like to make this recipe vegan or do not have access to bone broth, simply add more oil in its place. I would start by adding an extra tablespoon at a time and just want the texture. You want the hummus to be thick but creamy. Taste and adjust accordingly!
You will want to use lemon juice from fresh lemons. Bottled lemon juice can sometimes give off an unpleasant aftertaste in this recipe.

Nutrition