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Chickpea-free, lower-carb vegetable-based hummus
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Roasted Cauliflower Hummus (30 g) has 35 calories. That works out to 118 calories per 100 g. It contains 2.4 g of carbs, 1 g of protein, 2.6 g of fat and 0.7 g of fiber. Its 7.2 mg of Vitamin C covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
35
KCAL / 30G
Carbs
2.4g
· 1% DV
Protein
1g
· 2% DV
Fat
2.6g
· 3% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 11% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 35 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.34 g | 2% |
| Trans fat | 0 g | |
| Sodium | 69 mg | 3% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 35 kcal |
| 1 tablespoon (small) | 15 g | 18 kcal |
| 3 tablespoon (large) | 45 g | 53 kcal |
| 0.25 cup (small) | 60 g | 71 kcal |
| 1 serving (medium) | 75 g | 89 kcal |
| 100 g | 100 g | 118 kcal |
| ½ cup (medium) | 120 g | 142 kcal |
| 1 cup (large) | 240 g | 283 kcal |
Calculated from 118 calories per 100 g.
Roasted cauliflower hummus is made by roasting cauliflower until tender and browned, then blending it with tahini, lemon juice, garlic and olive oil. Blend until smooth, adding the seasonings gradually so the cauliflower flavor stays balanced.
Roasted cauliflower hummus tastes savory and slightly nutty, with a mellow, browned-vegetable flavor. Tahini, lemon and garlic give it the familiar tangy hummus profile, while the roasted cauliflower remains noticeable.
Yes, frozen cauliflower works for roasted cauliflower hummus. Thaw it and pat it dry before roasting so excess moisture does not prevent browning or make the finished dip too loose.
For smooth roasted cauliflower hummus, roast the cauliflower until completely tender and blend it while soft. A food processor works well; add olive oil or tahini a little at a time and scrape down the sides as needed.
No, roasted cauliflower hummus uses cauliflower in place of chickpeas. Many versions still use tahini, lemon and garlic, so it resembles traditional hummus in flavor while having a different vegetable base.
Yes, roasted cauliflower hummus works well as a sandwich or wrap spread. Its creamy texture pairs with roasted vegetables, leafy greens and grilled meats; spread it in a thin layer so the filling does not become soggy.
No, you do not need to peel cauliflower for roasted cauliflower hummus. Trim away the leaves and tough end of the stem, then cut the head into similar-sized florets so they roast evenly.
Roasted cauliflower hummus keeps for about 3–4 days in a sealed container in the refrigerator. Use a clean utensil each time you serve it, and discard any portion left out for an extended period.
Yes, roasted cauliflower hummus can be frozen, though thawing may make it watery or separated. Freeze it in an airtight container, thaw it in the refrigerator, then stir or briefly blend it before serving.
Roasted cauliflower hummus can taste bitter if the cauliflower gets scorched or the garlic burns. Roast the florets until browned rather than blackened, and add garlic later in the roasting process if it tends to overcook.
Vitamins
Vitamin C
7.2mg · 8% DV
Vitamin K
4.95µg · 4% DV
Folate
14.1µg · 4% DV
B6
0.05mg · 3% DV
Minerals
Copper
0.06mg · 7% DV
Manganese
0.09mg · 4% DV
Sodium
69mg · 3% DV
Phosphorus
20mg · 3% DV
Potassium ⭐
77mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 35 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Roasted Cauliflower Hummus is a chickpea-free take on hummus, made by blending tender, browned cauliflower with ingredients such as tahini, lemon, garlic and olive oil. It borrows the creamy, savoury style of the Middle Eastern dip, while making roasted vegetables the base rather than chickpeas.
Serve it as a dip with pita, crackers or crisp vegetables, or spoon it onto a grain bowl or sandwich. It is a vegetable-based option with fewer carbohydrates than traditional chickpea hummus; at 8.1 g per 100 g, its carbohydrate content is modest. For a lighter version, use the oil sparingly and brighten the flavour with extra lemon, herbs or spices.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
1.34g
POLYUNSATURATED
0.73g
Omega 6:3 ratio 35.5:1
Above the ideal 4:1 (35.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.