Creamy, savory, and packed with Mediterranean-inspired flavor, this roasted cauliflower and artichoke hummus is a delicious twist on the classic chickpea dip. Roasting the cauliflower and garlic brings out their natural sweetness, while tender artichokes, tahini, lemon, and nutritional yeast create a rich, velvety texture that’s surprisingly satisfying. Naturally gluten-free and lower in carbohydrates than traditional hummus, it’s perfect for dipping, spreading, or adding to a vibrant mezze platter.
A Low-Carb, Lectin-Free Alternative to Chickpea Hummus
There was a time when hummus was a staple in my diet. Whether it was served with vegetables, crackers, or warm pita, I loved having a creamy dip ready to enjoy throughout the week. When I began experimenting with a low-lectin lifestyle, chickpeas were one of the foods I decided to avoid, so I started looking for an alternative that could deliver the same satisfying experience.
After trying a few versions made with steamed cauliflower, I wasn’t convinced. They lacked the depth of flavor and creamy texture I was hoping for. Then I started roasting the cauliflower. Combined with roasted garlic, marinated artichokes, tahini, lemon, and a touch of nutritional yeast, the result is a dip that’s rich, savory, and full of character.
While it isn’t meant to imitate traditional hummus exactly, it offers many of the same qualities that make hummus so popular: it’s creamy, versatile, easy to prepare, and perfect for sharing. Whether you’re following a low-carb, gluten-free, or low-lectin lifestyle — or simply looking for more ways to enjoy vegetables — this recipe is a delicious addition to your table.
Why Roast the Cauliflower?
Roasting transforms cauliflower in a way that steaming simply can’t. As it caramelizes in the oven, the vegetable develops a subtle sweetness and a richer, nuttier flavor while losing excess moisture. The result is a thicker, creamier hummus with much more depth. Roasting the garlic alongside the cauliflower has a similar effect, mellowing its sharpness and adding a delicate sweetness that blends beautifully with the lemon and tahini.
Why Add Artichokes?
Marinated or canned artichoke hearts are the ingredient that makes this recipe special. They add brightness, a subtle tanginess, and an extra creamy texture while contributing valuable fiber, antioxidants, and naturally occurring prebiotic compounds such as inulin that help nourish beneficial gut bacteria. Together with the cauliflower, they create a vegetable-based dip that’s both flavorful and nourishing.
Serving Suggestions
This hummus is incredibly versatile. Serve it with fresh vegetables, homemade low-carb crackers, gluten-free sourdough flatbread, or seed crackers for an easy snack or appetizer. It also makes an excellent spread for sandwiches and wraps, pairs beautifully with grilled chicken or fish, or can be added to Mediterranean-inspired bowls and mezze platters alongside olives, feta, fresh herbs, and crisp salads.
More Hummus Recipes
For more chickpea-free hummus recipes:
- Roasted Vegetable Hummus with Cauliflower and Sweet Potato
- Sweet Potato Hummus with Roasted Garlic
- Roasted Beet Hummus with Cauliflower
- Butter Bean Hummus with Fennel and Leeks
Roasted Cauliflower and Artichoke Hummus
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Description
A creamy roasted cauliflower hummus made with tender artichokes, roasted garlic, tahini, lemon, and nutritional yeast. This vegetable-forward alternative to traditional hummus is naturally gluten-free, lower in carbs, and perfect as a dip, spread, or appetizer.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 tablespoon avocado oil, for roasting
- 3 tablespoons nutritional yeast
- Salt and freshly ground black pepper
- A few garlic cloves, unpeeled
- 1 (9-ounce / 255g) jar marinated artichoke hearts, drained and patted dry
- 2 tablespoons extra virgin olive oil
- Fresh lemon juice, to taste
- 1/4 teaspoon mustard powder
- 2 tablespoons tahini
- 3 roasted garlic cloves
- Optional: kalamata olives for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the cauliflower florets on a baking sheet. Drizzle with avocado oil and sprinkle with the nutritional yeast, salt, and pepper. Toss until evenly coated, then tuck the unpeeled garlic cloves among the florets.
- Roast for about 40 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven and allow to cool.
- Drain the marinated artichokes well and pat them dry with paper towels to remove excess moisture.
- Peel three of the roasted garlic cloves and transfer them to a food processor along with the roasted cauliflower and artichokes. Blend until mostly smooth.
- With the processor running, slowly drizzle in the olive oil until the hummus reaches your preferred consistency.
- Add the lemon juice, mustard powder, tahini, and season with additional salt and pepper to taste. Blend again until smooth and creamy.
- Transfer to a serving bowl or an airtight container. Top with kalamata olives if desired, and serve immediately or chill for an hour to allow the flavors to develop.
Notes
Roasting makes the difference. Roasting the cauliflower and garlic develops a deeper, sweeter flavor and creates a thicker, creamier hummus than steaming.
Adjust the texture. Use less olive oil for a thicker spread or a little more for a silkier dip.
Storage. Store in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.
23 Comments
Kristi
January 18, 2025 at 4:27 pmExcellent recipe! We plan to make this on a regular basis!
Nita
January 24, 2022 at 9:05 amClaudia, this recipe is delicious! I too am a hummus lover so I was elated to try this and find that it checked all the boxes for me. The nutritional yeast and roasting of the cauliflower really give so much depth to the flavors. Question… I am literally craving this all day now. How much is too much?
Claudia
January 25, 2022 at 3:25 amHi Nita, I’m so happy you loved this hummus. If you feel good when eating it, I don’t see a problem eating this often. You’ll probably have enough of it at one point :)))