Whole30 Cauliflower “Hummus”

This vegan cauliflower based “hummus” is perfect for a low-carb, whole30 friendly lunch or party snack! It’s creamy and delicious, easy to make and a wonderful alternative to real hummus!

Lately, it’s become a bit of a habit for me to make a batch of hummus or “hummus” for lunch and eat it with a mountain of vegetables. I mean, the biggest joy of a dip is the dipping, right?! I’ve always preferred dipping vegetables as opposed to dipping breadsticks or crackers. Vegetables keep their crunch! What is your preference?

Anyways, since I made my Zucchini “Hummus” several times lately, I was looking for an alternative that was also vegetable-based (making it whole30 friendly). I totally love a good hummus (and it’s a wonderful source for protein too) but on the days where I just want to nourish my body with all the wonderful rainbow that vegetables are, this cauliflower-based “hummus” is absolutely perfect. And of course delicious!

Cauliflower on it’s own is not particularly strong in flavor which makes it a perfect vessel for spices. As you may know, I also love using cauliflower in smoothie bowls or use it as a low-carb porridge source! It’s extremely versatile which makes it such a wonderful vegetable! I sometimes have it for every meal – chocolate cauliflower porridge for breakfast, this cauliflower “hummus” for lunch and then any kind of protein with a cauliflower rice based stir-fry. Maybe I should make Cauliflower Day a thing!?

This “hummus” is obviously also perfect for anyone with an intolerance to legumes! And it’s really easy and fast to make. Of course it will take a little longer than opening a can of chickpeas and blending them BUT it really doesn’t take long either. I like to cook the cauliflower in a pressure cooker so that it’s extra smooth for the “hummus”. And it only takes 15 minutes that way! After letting it cool for a bit, you just blend it with all the other ingredients that make it super yummy!

Will you make this “hummus” soon? Or how about my Whole30 Zucchini “Hummus”?

Difficulty: Beginner Prep Time 5 min Cook Time 30 min Total Time 35 mins Servings: 2

Description

This vegan cauliflower based "hummus" is perfect for a low-carb, whole30 friendly lunch or party snack! It's creamy and delicious, easy to make and a wonderful alternative to real hummus!

Ingredients

Instructions

  1. Cut cauliflower into piecces and add to a pressure cooker with 1 cup of water. Cook on High for 15 minutes.

  2. After 15 minutes, switch off the heat and slow release the steam (this will take 5 to 10 minutes). 

  3. Add the cauliflower (none of the liquid) to a blender together with lemon juicce, garlic powder, salt, olive oil, tahini, smoked paprika powder and rosemary powder. Blend until super smooth. 

  4. Pour into a bowl. Drizzle olive oil on top and sprinkle with sesame seeds, chopped fresh basil and chopped green olives. Enjoy!

Keywords: whole30, cauliflower, cauliflower dip, cauliflower hummus, legume-free hummus, dip, party food, vegan, tahini, delicious,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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