Paleo Hummus

Traditional hummus is made from garbanzo beans (chick peas), and since legumes are not allowed on the Paleo diet, unfortunately neither is hummus. But fret not Paleo pals, because we have a delicious solution for you! For those times when you need a veggie dip or an appetizer idea that will make heads turn, try this delicious Paleo hummus recipe made from cauliflower and other veggies (instead of garbanzos). Serve it with a side of veggie sticks or Paleo crackers as an appetizer or a table snack at your next get-together, and your guests will keep coming back for more! For some extra kick, add a few dashes of cayenne pepper to the mix. This recipe also freezes and defrosts well. Our Paleo hummus recipe is based on our Roasted Cauliflower with Tahini Sauce recipe.

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Paleo Hummus

Servings 4

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 209

carbohydrate 15g

protein 7g

fat 15g


  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) cumin
  • 1 head(s) cauliflower cored and cut into 1-1/2 inch florets
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) black pepper freshly ground
  • 1/2 cup(s) tahini (may be found in many middle eastern markets or at Whole Foods)
  • 3 medium garlic clove(s) smashes and minced into a paste
  • 1 medium lemon(s), juiced
  • 1/8 teaspoon(s) paprika


  1. Preheat oven to 500 F.
  2. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly.
  4. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
  5. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
  6. Season with sea salt (if desired) and sprinkle paprika on top.
  7. Serve warm or cold with assorted vegetables.


  1. Double the olive oil, add 1/4 cup water (I assume I had a larger cauliflower than called for?). I also prefer double the garlic and added an 1/8 tsp of cayenne pepper for a little kick! It is delicious! My boyfriend couldn’t believe it was cauliflower.

  2. A very tasty dish. I tossed in a handful of roasted walnuts and gave the final puree a couple pulses in order to take this hummus to that smokey, nutty place.

    Definitely a keeper.

  3. hi ive been looking for a healthier alternative to hummus. isnt tahini made from sesame seeds? i thought all seeds were nutrient inhibitors and should be avoided. could i leave the tahini out or substitute for something else?

    1. alex – Seeds are like nuts in that yes, they do contain some toxins, but most foods do, so we just eat the ones that have the most toxins in moderation.

  4. Ok I added a few splashes of water extra, roasted walnuts and more olive oil towards the end. Suppppper yummy! Thank you Paleo plan for a great recipe!

  5. Hello! We just made this Paleo Hummus and love it! Just one quick question, how long will this last in the refrigerator? Thank you!

  6. This was good – a little too spicy for my kids, but I’ll know to take it easy on the cumin for next time. I added a couple of roasted red peppers I had left over from an opened jar which made it even better. Thanks!

  7. I actually skipped the oven part, and cooked in the microwave. The moisture was retained and turned out amazing! Much faster too. 6 mins…

  8. Really good, I used one of those cheddar cauliflowers, guess they have more beta-carotene than the white kind, couldn’t find tahini so had to find out what it was and make it (roasted sesame seeds pureed with olive oil), and used juice from 3 1/2 lemons. I’ve eaten half the batch already. I think this could be used in other dishes, maybe to thicken a soup or something.

  9. Just made this. We are big hummus fans and are loving this recipe. Can’t believe it’s cauliflower. Added a little bit of EVOO when it was done to give it a bit more moisture. About a 1/4 cup. Worked like a charm! Love!

  10. I am new to the paleos diet and a huge fan of hummus, and was so glad to have found this recipe! After reading some of the comments I decided to cut my tahini in half and add some extra olive oil. And being a huge fan of lemons, I doubled on the lemon juice! I even added cayenne pepper for an extra kick.
    This is definitely a new fave of mine and thanks so much for sharing!

  11. I just made this and it was amazing! I added sun dried tomatoes (in olive oil) and some kalamata olives.

  12. This is delish! It is a great thing to grab when a hunger pang sparks. Healthy and wonderful with cucumbers and celery.

  13. I was wondering why I couldnt just use the traditional chickpeas since they are technically seeds kind of like quinoa?

    1. Patrick – Quinoa acts and looks like a grain, so I consider it a grain. All grains are in effect seeds… Chickpeas are legumes, which aren’t generally a part of the Paleo diet.

  14. I’ve never cooked anything at 500 degrees in the oven before (not that I cook very often) so just wanted to double check that is the correct temperature. In the middle of the first week of the 21 day paleo challenge.


  15. I was so excited to try this but then it turned out to be incredibly BITTER once it was all mixed up together…:( Yet all the separate ingredients were yummy (yes, I have tasted the cauliflower before mixing it and it was good). Any idea what happened??

  16. I was concerned about the 500 degree temperature as well. That’s practically broiling it? Seems awful high. But if it works, great! Just making sure.

    Also, I could see ripe avocado being a great addition to this. I substitute it for cream textures in a lot of recipes. Top with chopped tomatoes? Yum.

  17. Are you able to post the nutrition info? it would be nice to know the serving size, calories etc..,

    All the recipes I have tried so far are great!


    1. Michelle – The nutrition info is visible to members (you can find it at the top if you’re a member). But because you asked, it’s 4 servings and each serving is 209 calories, 15g carbs, 15g fat, and 7g protein.

  18. This freezes great! I only had it in there a few days, and I couldn’t wait for it to thaw so I defrosted it in the microwave for 10 minutes. Tasted exactly the same and no change in consistency.

  19. OMG! I just made this and it is sooo good! It’s better than regular hummus and you can spice it up to your liking. I added 5 cloves of garlic and two lemons. I can’t wait to share this recipe! Thank you!

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