I’ll give you 3 guesses. What is our Vegan Keto Hummus made from? It can’t be chickpeas, that’s too easy. Okay, I’ll spill the non-beans…It’s CAULIFLOWER!! Can you believe it! And yes, I’m super excited about this extremely simple, keto-approved hummus recipe.
Once again the King of Keto veggies reigns supreme! And the taste of the roasted cauliflower lifts the flavor profile of this vegan keto hummus to new heights.
Let’s get stuck in!
Our Vegan Keto Hummus Origin Story
Hummus is a dip. A delicious, protein-rich, dairy, and gluten-free dip with a deep history. The origin of hummus can be traced back to 13th century Egypt.
There’s been debate over whether it’s a Greek, Israeli, or Middle-Eastern dip. But the fact that the word hummus, in Arabic, means chickpea points strongly to the Middle-East. And in 13th century Egypt chickpeas were growing in abundance in fertile regions of Egypt and the Middle-East. Our vegan keto hummus is made from cauliflower, which comes from the Mediterranean region. So we staying within the origin story.
(Today 90% of cauliflower grown in the States comes from “Caulifornia”)😆😁😎
Greece and Egypt traded often. Greek and Arabic cuisines have many similar dishes. Think baklava, dolmades, and halva. And don’t exclude Dukkah! We have an awesome Vegan Keto Falafel Bowl with Tahini, here.
Hummus is traditionally eaten with various flatbreads. The Meze platter type meals are common in Greek and Arabic dining. Dukkah, tzatziki, hummus, and other dips are sopped up with freshly-baked pita breads, and naan style flatbreads.
We have our own vegan keto versions of these breads. All gluten-free and keto-approved. Go here, to get our famous easy-bake zucchini bread. And go here to find our 11 keto-friendly bread recipes. Serve our Vegan Keto Hummus with these breads or a selection of crudites, like cucumber, celery, and broccoli florets
How easy is it to make Vegan Keto Hummus?
There are absolutely no technical kitchen skills needed for this winning dip. Roasting the cauliflower florets is the most taxing part of the recipe!
Will it break the vegan keto bank/
Tahini can be a bit pricey. This brand is our first choice because it comes in a glass jar as opposed to plastic AND it’s reasonably priced. It’s whole seed, stone-ground, and unhulled, so there’s more fiber in it compared to hulled versions. Their Ethiopian option is hulled and is even cheaper!
Yip, you guessed right this time. Tahini is the hero in this delectably delicious dip! Tahini is also great for making Baba Ganoush. Tahini is loaded with goodness.
- Baking tray
- Brush for applying olive oil (optional)
- Food processor or blender
- Serving bowl
Thanks for reading our vegan keto hummus recipe!
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- middle size cauliflower
- 3 cloves roasted garlic
- 3 tbsp lemon juice
- ½ cup of cold water
- ¼ cup tahini
- ½ tsp salt
- 1 tsp cumin
- ½ tbsp smoked paprika
- 3 tablespoon olive oil
- Preheat oven to 210℃ / 410℉, line baking tray with parchment paper.
- Cut cauliflower into small florets, place on the baking tray and drizzle with half of the olive oil. Put in the oven for 10-12 minutes. (For a sweeter taste, with roasted flavor, roast for up to 30 minutes.)
- Remove from the oven, and cool down for 5 minutes.
- Place the cauliflower, garlic, salt, cumin, lemon juice, and tahini in the food processor. Turn on to blend all ingredients for 2 minutes.
- Add water and blend more 3-5 minutes until it forms a very smooth texture.
- Place hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika.
- Serve with veggies sticks or crackers.