Cauliflower Hummus

Cauliflower Hummus

  • Servings: 6-8
  • Difficulty: Easy
  • Print


I don’t really feel like this is an early morning type of question but I’ve been thinking, is it the season for dip? I think it might be getting close! If you live in or near Vancouver, you know that we’ve had about 2 full days of really nice weather, so I find these sunny & warmer days brings out the veggie platters and light bites in full force.

We are rounding the corner and getting into high season for socializing and entertaining and when that happens, everyone brings out the veggie platters, chips, crackers, basically all things that you can dip with. It almost feels like a requirement for any backyard BBQ, girl’s night in, or any special event that has food, there is always, ALWAYS veggies & dip.

What dip accompanies a big plate of veg? Well if you buy your veggie & dip platter, it usually includes Ranch dip – and it’s always rich, full of fat and a ton of calories.  The sad thing about this ‘healthy and diet friendly’ option is that the calories add up quick in just a couple tablespoons of dip.

There are other options, maybe to save on calories you opt for a low or no fat dip but lets be honest, it’s not overly satisfying. They are usually quite watery, lack flavour and can actually have unwanted sugars hiding in there so that’s not a great choice either.

I have a few party dip tricks and one of them is Cauliflower Hummus dip. The best part about this dip (besides it being really delicious!) is that it’s super low carb, lower in calories, annnnd dairy free. If you’ve ever made regular hummus you know that it’s really simple and easy to make, cauliflower hummus is just as easy, you basically just swap the chick peas for cauliflower. Easy!

Comparison of Chick Peas vs Cauliflower:

1 cup Chick Peas: 200 CALS | 32g CARBS | 4g FAT | 10 PRO

1 cup Cauliflower: 25 CALS | 5g CARBS | 0g FAT | 2g PRO



  • 1/2 large Cauliflower
  • 3-4 tbsp Olive Oil (for roasting cauliflower)
  • Sea Salt (sprinkle on cauliflower)
  • 2 tbsp fresh lemon juice
  • 1 tbsp + 1 tsp tahini
  • 1 tbsp + 2 tsp olive oil (for blender)
  • ½ tsp Sea Salt
  • 1 garlic clove
  • 2-3 tbsp of water (for consistency)


  1. Heat oven to 400 degrees.
  2. Cut cauliflower into smaller pieces and put in a large bowl, toss in olive oil, and spread over large baking sheet then sprinkle with sea salt.
  3. Roast 45 minutes or until cauliflower begins to brown. Once the cauliflower was roasted I had 2 full cups of cauliflower left (it really shrinks up!).fullsizeoutput_247
  4. In a blender, put roasted cauliflower, lemon juice, tahini, olive oil, garlic, and sea salt.IMG_1103
  5. Blend until smooth, the mixture may be very thick so add water 1 tbsp at a time until you reach your desired consistency.
  6. Just a little sprinkle of olive oil & paprika and voila!IMG_1120

I hope you give this recipe a try! It’s a perfect low carb option that goes will with your rainbow plate of veggie and so many other things! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s