Roasted Garlic Cauliflower Hummus

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Having been vegan for nearly a decade, I really missed hummus when I started the Autoimmune Protocol. It had been one of those cheap, easy, and delicious staples in my diet, and it only occurred to me recently that I could make a similar dish without legumes (garbanzo beans), seeds (sesame and cumin), or nightshades (paprika). Here I use roasted garlic along with fresh lemon juice and a high-quality olive oil to recreate the flavor of traditional hummus, and I promise it doesn’t disappoint!

If you haven’t roasted garlic before, you are in for a treat! I recommend doing at least 3-4 heads at a time to maximize use of your oven. It is amazing how some oil and time in the oven can transform bitter, pungent raw garlic into a savory experience. Just make sure those around you love garlic just as much as you do, because they will not be able to escape…

As far as which AIP compliant vehicle to use to eat this hummus, I recommend simply using raw vegetable slices, like carrot, celery, or cucumber, Garlic-Rosemary Plantain Crackers, or my personal favorite, Yucan Crunch crackers from Mission:Heirloom (yes, they ship all over!).

Roasted Garlic Cauliflower Hummus
Prep time
Cook time
Total time
Serves: 3 cups
  • 1 head of garlic
  • ½ tsp coconut oil
  • 1 head of cauliflower, steamed
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp water
  • ½ tsp sea salt
  • Parsley, green olives, and additional olive oil to serve
  1. Preheat your oven to 400 degrees.
  2. Cut the very top off of the head of garlic, making sure to expose the tip of every clove. Place the coconut oil on the top and wrap in foil. Cook in the oven for 30 minutes, or until soft and lightly browned.
  3. When the garlic is finished roasting, remove the cloves and place in a food processor with the cauliflower, olive oil, lemon juice, water, and sea salt. Process for a minute or two, until a thick puree forms.
  4. Serve garnished with parsley, green olives, and olive oil.


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


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