Appetizers/ Dips & Sauces/ Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Cauliflower “Hummus”


As with the beetroot hummus dish, the word “hummus” is in quotes as hummus is arabic for chickpeas and this dish does not contain chickpeas.   As with most dishes, I often think to myself “can this be made with cauliflower for a low carb option?”.    I came across this recipe on the wonderful site of I Breath I’m Hungry which answered my question with a loud “yes, it certainly can, and it’s tasty.  Now you are here, look through all the lovely photos and make your stomach rumble”.   (She does a low carb cauliflower falafel recipe too!!)

Ignore that the dish looks a bit like cold mash potato and tuck in.   I gave a sample to the Chief Taster hesitantly thinking I was going to get it thrown back at me with some comment about the appearance,  but got a request for more, which then developed into a whine for even more when I cut him off (it was meant to be an appetizer whilst I was preparing our main meal).


Original recipe:


  • Servings: 2-4
  • Difficulty: easy
  • Print


1 cauliflower, cut into florets

4 tblspn olive oil

2 tblspn water

1/2 tspn salt

2 tblspn tahini

3 tblspn lemon juice

5 garlic cloves, peeled and chopped

1 1/2 tspn cumin


  • Place the cauliflower, half of the olive oil, 3 garlic cloves, water and salt in a microwaveable dish, and cook in the microwave for 15 mins.
  • Add the remaining ingredients and blitz in a food processor or blender (I used a hand blender to get a more smooth consistency).  You may want to add any additional olive oil for a consistency that you like.
  • Eat and enjoy!

Serves 2 -4  (Makes about 1 1/2 cups of dip – 370g )

Nutrition per 1/4 cup (60g): 141 Calories, 14g Fat; 2g Protein; 3.5g Net Carb


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  • Reply
    October 22, 2015 at 5:33 am

    I made it! Loved it so much! xxx

    • Reply
      October 22, 2015 at 10:04 am

      Fab! It’s a great recipe from one of my favourite sites!

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