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Keto Cauliflower Hummus

Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 @ ⅓ cup
Calories 89kcal
Author Naomi Sherman


  • 1 head cauliflower about 4 cups florets
  • 3 tablespoon olive oil
  • 2 teaspoon minced garlic
  • 2 tablespoon lemon juice
  • 6 tablespoon tahini
  • 4-6 tablespoon ice water
  • 1 teaspoon cumin
  • salt to taste
  • 1 tablespoon parsley for garnish


  • Pre-heat your oven to 450⁰ F.
  • Cut your cauliflower into small florets or slices and toss with 2 tablespoons of the
    olive oil.
  • Spread out in an even layer o a lined baking tray and roast for 15 minutes, until softened
    but not too browned. Cool for 5 minutes.
  • Place the cauliflower into your food processor and process until broken up.
  • Add the garlic, lemon juice, cumin, tahini and salt and process until smooth.
  • Now, this is the magic part. Drizzle the ice water in, a tablespoon at a time, and blend
    for five minutes.
  • Stop and scrape down the sides occasionally and add another tablespoon of water where
  • The mixture will become smooth and silky.
  • Store in an airtight container in the fridge for up
    to 1 week.


Net Carbs: 3g
Paleo Keto Crackers pictured.


Serving: 1serving | Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 25mg | Calcium: 24mg | Iron: 1mg