Buffalo Cauliflower Hummus

I love hummus but chickpeas are obviously out on a keto diet because of their high carb count. To make this creamy keto Buffalo Hummus we're using a handy stand in, cauliflower!

We start by roasting the cauliflower until soft, and then blending with a bit of tahini, spices, garlic, and buffalo sauce. You can even use sriracha sauce or make your own Fermented Sriracha (so good!), especially if you want to avoid any added sugar.

Now comes the fun part, the toppings! I’ve used some crumbled blue cheese, sliced green onions, and a splash of buffalo sauce on the top. Serve it with celery stick or your favorite low carb chip or keto crackers!

Step-by-step

1. Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with foil.

2. Cut the cauliflower into medium sized florets and spray or drizzle with avocado oil (about 1 tablespoons worth). Bake the cauliflower for about 20-30 minutes until soft and caramelized.

   

3. Transfer to a blender with the remaining ingredients.

   

4. Blend until smooth. You may need to add a bit of water or vegetable stock to reach your desired consistency.

   

5. Transfer to a serving bowl and top with toppings just before serving. The hummus will keep refrigerated up to 5 days.

   

Recipe

Buffalo Cauliflower Hummus

★★★★★4.5 (13 ratings)

This tasty low-carb dip uses roasted cauliflower instead of chickpeas. Best served with crispy veggies and ...

Hands on

10m

Overall

40m

Servings

10

4.2 g

Net carbs

4.2 g

Protein

8.2 g

Fat

109

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

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Ingredients makes 10 servings, about 3 ¹/₃ cups

• Cauliflower hummus:
• 1 medium cauliflower (680 g/ 1.5 lb)
• 1 tbsp avocado oil or olive oil (15 ml)
• ¹/₃ cup tahini paste (80 ml/ 83 g/ 3 oz)
• ¹/₄ cup buffalo sauce or sriracha sauce (60 ml/ 2 fl oz) - you can make your own Sriracha
• 2 garlic cloves
• 1 tsp sea salt
• ¹/₂ tsp paprika
• Toppings:
• 2 green onions, sliced (30 g/ 1.1 oz)
• ¹/₂ cup blue cheese crumbles (56 g/ 2 oz)
• Optional: extra buffalo sauce

Instructions

1. Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with foil.

2. Cut the cauliflower into medium sized florets and spray or drizzle with avocado oil (about 1 tablespoons worth). Bake the cauliflower for about 20-30 minutes until soft and caramelized.

3. Transfer to a blender with the remaining ingredients.

4. Blend until smooth. You may need to add a bit of water or vegetable stock to reach your desired consistency.

5. Transfer to a serving bowl and top with toppings just before serving. The hummus will keep refrigerated up to 5 days.

Nutrition per serving, ⅓ cup

Carbs 16%Protein 16%Fat 68% of calories

Net carbs

4.2 g

Total carbs

6.6 g

Fiber

2.4 g

Sugars

2 g

Protein

4.2 g

Fat

8.2 g

Saturated fat

2 g

Calories

109 kcal

Sodium

429 mg · 18.7% RDA

Magnesium

24 mg · 5.91% RDA

Potassium

301 mg · 15.1% EMR

Nutrition by ingredient

Per 1/3 cup	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	2 g	1.3 g	0.2 g	17
Avocado oil, extra virgin	0 g	0 g	1.4 g	12
Sesame tahini (unsweetened)	1 g	1.4 g	4.5 g	50
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)	0.7 g	0.2 g	0.5 g	8
Garlic, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Paprika, spices	0 g	0 g	0 g	0
Spring onion, scallion, green onion, fresh	0.1 g	0.1 g	0 g	1
Cheese, blue	0.1 g	1.2 g	1.6 g	20
Total	4.2 g	4.2 g	8.2 g	109

Serving size 1/3 cup

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian