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Keto Hummus Recipe with Cauliflower and Tahini

Louise | March 30
Keto Hummus Recipe with auliflower and Tahini #keto

Hummus is one of those magic snacks that are not only good but good for you. Make it for company, eat it as a snack or take it to work to break up your ho-hum routine of daily salads. The keto diet can be really exciting if you have the right recipe repertoire!

Dips are the perfect way to make snacks and mealtimes more fun. This keto hummus recipe with cauliflower and tahini isn’t the only one on our site – check out our Hawaiian hummus recipe.

Making Keto Hummus

The signature ingredient in hummus is chickpeas – but they’re not on the list of keto-friendly foods.

The name of this recipe is a bit of a spoiler though. If you haven’t guessed already, I made this keto hummus recipe using cauliflower in place of chickpeas.

Properly cooked and prepared, cauliflower provides a similar texture and absorbs the flavors of other hummus staples: tahini, garlic and lemon juice.

You’ll just want to make sure to take the time to blend your ingredients well, so the end result is nice and smooth.

What to Dip

Vegetable sticks double down on your vitamins and nutrients, so they’re my go-to suggestion for what to have on hand with your hummus. Carrot or celery sticks make fine choices.

That said, there are plenty of keto-safe foods that go nicely with this keto hummus with cauliflower and tahini. Here are some additional options:

  • Sliced red and green bell peppers
  • Spread on a lettuce wrap with some turkey
  • Serve with pork rinds
  • Make some keto toast
  • Try with keto pita chips
  • Grab other veggies, such as broccoli or radishes

Here’s a spicy cauliflower hummus for you to try out too!

Keto Hummus Recipe with auliflower and Tahini #keto

Keto Hummus Recipe with auliflower and Tahini #keto

Keto Hummus Recipe with Cauliflower and Tahini

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Snack, Dip
  • Cuisine: Mediterranean


  • 1/2 head of cauliflower (300 g), broken into florets
  • 1 Tablespoon of olive oil (15 ml)
  • 2 Tablespoons mayo (30 ml)
  • 3 cloves of garlic (9 g), peeled
  • 2 Tablespoons of lemon juice (30 ml)
  • 1 Tablespoon (15 ml) white tahini
  • Sea salt and freshly ground black pepper, to taste
  • 1 teaspoon (2 g) fresh parsley, finely chopped for garnish


  1. Steam the cauliflower until softened. Drain the water well.
  2. Place into a blender and blend really well with the rest of the ingredients (except for the parsley).
  3. Drizzle with more olive oil and garnish with chopped parsley.
  4. Serve with vegetable sticks like carrot or celery sticks.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Does not include celery or carrot sticks.


  • Calories: 124
  • Sugar: 2 g
  • Fat: 11 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 2 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.