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Recipe - Low Carb Cauliflower Hummous

I love hummous as a snack or part of a main meal, but it’s quite high in carbs because it’s made from chickpeas. Not to mention the fact that chickpeas like all other legumes are not really that good for you anyway, but that’s a discussion to be had the next time you’re in the clinic! This is a brilliant alternative to standard hummous using roasted cauliflower which does sound a little strange but I promise you it tastes great. In reality it’s not surprising how similar to chickpea hummous it actually does taste as the strongest flavours still come from the garlic, tahini and lemon.

This is a great food to add to your new year regime to lose the extra fat you’ve been carrying around, and a way to sneak in a whole load of extra vegetables too.


1 medium head cauliflower
2 tbsp coconut oil
1 clove garlic
4-5 tbsp tahini
2-3 tbsp lemon juice
2-3 tbsp olive oil
salt + pepper to taste
lemon wedges, olive oil & parsley for garnish
fresh veggies or flax crackers for serving


1. Preheat oven to 200C/400F/Gas Mark 6. Put the coconut oil onto a rimmed baking sheet and place in the oven to melt.

2. Chop or slice the cauliflower into pieces about the size of a golf ball. Remove the baking sheet from the oven, put the cauliflower pieces on it and turn them over to coat in the oil. Roast for 40 minutes until browned slightly and tender, stirring halfway through cooking time. Remove from the oven and allow to fully cool.

3. Combine the cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper in a food processor. Process until smooth. Check for consistency and add more olive oil if you want it looser. Check for flavour and add more lemon, garlic or tahini as you wish.

4. Put it in a serving dish and drizzle with olive oil and sprinkle with chopped parsley (not essential but looks posh!) Serve with flax crackers and fresh veggies.

Enjoy and let me know how it went



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