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4 from 2 votes

Low-carb cauliflower hummus

An easy low-carb hummus recipe for fans of roasted cauliflower! This is so tasty.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetiser
Servings: 4 people
Author: Becca Heyes


  • 1 large head cauliflower (~ 1 kg / ~ 2 lbs)
  • 2 tbsp oil
  • Salt
  • Black pepper
  • 1 small clove garlic, peeled
  • 1 tbsp tahini
  • Squeeze of lemon juice
  • To serve: 1 tbsp toasted sesame seeds, 1 tbsp extra virgin olive oil (both optional, but highly recommended!)


  • Remove the leaves from the cauliflower, and cut into chunks. Toss in a little oil, season with salt and pepper, and spread it out in a single layer on a baking tray (use two trays if needed). Roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the cauliflower is soft, with crispy, golden brown edges. Set aside to cool.
  • Add the cooled roasted cauliflower to a food processor, along with the garlic, tahini, and a squeeze of lemon juice. Blitz very thoroughly, scraping down the sides, until fairly smooth. You can add more seasoning, lemon juice, etc. if needed. Store in the fridge and serve lightly chilled.


To make the toasted sesame seeds, add a spoonful of sesame seeds to a dry frying pan, and cook over a medium-high heat for a couple of minutes, stirring regularly, until they're golden brown. Watch them carefully, as once they start to turn they'll go quickly!


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg