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My keto hummus recipe is authentic, rich, and creamy. It’s made entirely with cauliflower, though you’d never be able to tell! 2 grams of net carbs per serving.
If you need more foolproof keto dips, try my keto buffalo chicken dip, keto fruit dip, or keto spinach artichoke dip next!
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I don’t mess around when it comes to dips, and just because I’m keto doesn’t mean I should forgo my favorite ones. Quite the contrary!
My easy cauliflower hummus recipe has become so commonplace at home that my family actually prefers it to traditional hummus. It’s thick, creamy, and perfectly seasoned with heaps of garlic for good measure.
Why I love this recipe
- It doesn’t taste like cauliflower. Nothing is a bigger letdown than a recipe that calls for cauliflower and ONLY tastes like cauliflower. This hummus recipe tastes like it was actually made with garbanzo beans.
- Perfect for hosting. I usually make this dip a day or two before I need it, then I serve it with keto crackers and cucumber slices, and the appetizers are all taken care of.
- Simple ingredients. I made sure there were no quirky or niche ingredients needed.
- WAY better than store-bought hummus. And way cheaper, too!
Key ingredients
- Cauliflower florets. It will need to be either steamed or roasted before blending. I usually steam it because that’s quicker, though roasted cauliflower does have a more robust flavor.
- Tahini. AKA seed butter made from sesame seeds. Make sure it’s smooth and toasted. Raw tahini can be used, but I’ve found the flavor can sometimes be a little bitter.
- Extra virgin olive oil. This is the only type of oil I use for hummus.
- Garlic. A must for flavor. I recommend freshly minced garlic, though bottled garlic does just fine.
- Lemon juice. Balances out the richness of the olive oil and the spices.
- Sea salt. To taste.
- Smoked paprika. I love the smoky, slightly sweet flavor this imparts, though you can skip it if you’re not a fan.
- Cumin. Complements the natural flavor of the hummus.
- Water. To adjust the consistency.
How to make low carb hummus
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the cauliflower. Steam, microwave, or roast the florets until tender.
Step 2- Blend. Combine the tahini and oil in a food processor or high speed blender and blend until smooth. Add the remaining ingredients and blend until creamy.
Step 3- Serve. Portion the hummus into a serving dish and serve immediately or chill in the refrigerator.
Arman’s recipe tips
- Add water slowly so you don’t end up with thin or watery hummus.
- Taste the hummus before serving it. The amount of spice listed is a recommendation, so feel free to add extra salt, paprika, or whatever spices you prefer.
- Avoid using frozen cauliflower. I tried using frozen cauliflower florets, and it added too much moisture to the hummus and made it watery.
- Kalamata olive hummus. Add ¼ cup of pitted kalamata olives at the end and blend until almost smooth.
Frequently asked questions
Sadly, traditional hummus is not keto-friendly due to the chickpeas, which are very high in carbohydrates.
Yes, this keto cauliflower hummus is dairy-free, gluten-free, and suitable for vegans.
More keto appetizers
Keto Hummus (No chickpeas!)
Ingredients
Instructions
- Either steam, microwave, or roast your cauliflower florets until tender. Set aside.
- In a high speed blender or food processor, combine your tahini and olive oil and blend until smooth. Add the cauliflower, garlic, lemon juice, salt, smoked paprika, and cumin, and the water, and blend until just combined. Taste the hummus and if it needs more salt, add it as needed. For a smoother hummus, continue blending or add extra water.
- Transfer your cauliflower hummus into a serving dish and serve immediately.
So good!! You won’t believe it doesn’t have chickpeas! Go get a cauliflower and roast it right away, my friend.
I just made this. I don’t think I’ll have time to find out how long it lasts in the fridge. I had to stop myself from eating all of it 30 seconds after I made it. Smooth, flavorful, yummy! And very simple to make. I roasted the cauliflower very lightly. Followed the recipe exactly.
This is amazing. I didn’t have a head, so I used riced cauliflower. Defrosted, drained, and then toasted in olive oil. And, yes, I have been eating it by the spoon as well!
Not sure about lasting in the fridge for 2 weeks. It only lasted 4 days.
(Full disclosure, I ate it ALL🤣).
Just roasting cauliflower for another batch. Thinking about freezing it to see if it will last longer.
Oh my word I would do the same!
It´s delicious! I didn´t have Tahini, so I used sugar-free nut butter instead. Everybody at home loved it.
Damn good! I could eat this by the spoonful, just me and the entire bowl. I think you need to roast the florets about double the time mentioned – at least 40 minutes – to get that good “roasted color and flavour”. Excellent!