Roasted Garlic Cauliflower Hummus (Bean Free)

A hand dips a slice of cucumber into a bowl of cauliflower hummus, surrounded by carrot sticks, crackers, and cucumber slices.

Roasted Garlic Cauliflower Hummus (Bean Free)

If you can't have beans, legumes, or sesame tahini, you can still have hummus! Make some of this lower carb and bean-free roasted garlic cauliflower hummus, it's deliicous, paleo, nut free, and vegan.

Makes about 2 cups of hummus

Paleo/grain free, vegan, nut free

Course Dips

Cuisine Mediterranean

Keyword bean free hummus, cauliflower hummus

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 73kcal

Author Danielle Gaebel at Natural Contents blog

Equipment

Food processor

Ingredients

1 medium head of cauliflower (about 1 ½ pounds, 7 cups of florets)
2 large lemons halved
1 small head garlic - stem and dirt removed but kept in skin
3 Tablespoons extra virgin olive oil
1 ¼ teaspoons sea salt (I used smoked salt)
½ teaspoon fresh cracked pepper

Instructions

Preheat oven to 425°F
Wash and cut up the cauliflower into florets about 1 inch in size. 1 medium cauliflower head that is about 1.5 pounds will yield about 7 cups of florets. Toss with a small drizzle of olive oil and set aside.
Cut the top off a bulb of garlic, brush a small amount of olive oil on top, and wrap with foil.
Spray or brush a sheet pan with oil and spread out the cauliflower on the sheet pan and add the wrapped garlic.
Bake at 425°F for 15 minutes.
After 15 minutes, remove the pan from the oven and stir the cauliflower. Add the halved lemons to the pan, reduce the oven temperature to 400° F and return to the oven to bake an additional 20-25 minutes. Danielle's original recipe says to bake the lemons cut-side down, however some of the juice got lost by cooking out onto the pan, so I might try cooking the lemons cut-size up next time.
Allow everything to cool for about 10-15 minutes, then juice the lemons and remove any seeds.
Remove the garlic cloves from the roasted bulb of garlic. You can use all of the garlic cloves or less, I used about 2/3 the bulb of garlic in ours.
Add the cauliflower to a food processor along with the lemon juice, roasted garlic cloves, olie oil, salt (I used smoked salt for extra flavor), and black pepper.
Process and scrape the sides in multiple cycles until the dip becomes smooth. If you need to add a little water to this to help with blending, you can add 1 Tablespoon at a time as needed.
Serve in a dish drizzled with olive oil and serve with your favorite veggies, crackers, or chips.
Store any leftovers in the fridge in an airtight container for up to 4 days.

Notes

Danielle's Tip: Roasting the three main ingredients adds another level of flavor and gives the lemons a deeper concentrated taste. With that said, juice from un-roasted lemons will do just fine.

Nutrition