Keto Cauliflower Hummus


  • 1 medium cauliflower

  • 1/3 cup Tahini

  • 2tsp cumin

  • 1tbsp olive oil

  • 1tbsp MCT oil

  • Pinch of salt to taste

  • ½ tsp smoked paprika

  • 3 cloves garlic crushed

  • 2tbsp lemon juice

  • Zest of 1 lemon


  1. Preheat oven to 180C

  2. Cut cauliflower into florets and place on a baking sheet that was covered with parchment paper

  3. Sprinkle the florets with the cumin

  4. Bake 30min, or until slightly tender (not mushy). You just want a bit of the water out of them.

  5. Remove from oven and place into the blender, blend until smooth or slightly chunky if that’s the texture you want.

  6. Add the Tahini, garlic, paprika, lemon, oils and blend again.

  7. Serve with baked almond or other keto crackers or vegies.