Preheat your oven to 450 F/230 C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Remove florets from the cauliflower (aka don't use the stem). Chop the cauliflower into smaller pieces like in the photo above. Drizzle the cauliflower with 1/2 tablespoon of olive oil and rub all over. Place on the lined baking sheet and roast for 15 minutes in the oven.
Remove the cauliflower and let cool for about 5 minutes. Add to a food processor.
Add in the roasted garlic, sea salt and black pepper, cumin and the juice of one lime. Turn on the food processor to high to blend everything together. While blending, slowly stream in all of the tahini while the food processor is still running.. Blend for about 2 minutes and then stop to scrape down all the sides.
Turn the food processor back on and slowly stream in the ice cold water while the food processor is still running. The water should immediately begin to incorporate into the cauliflower hummus mixture. Let blend for 5 minutes straight or more depending on how powerful your food processor is, scraping down the sides every so often as needed.
Your hummus should be smooth and creamy when you're done. Taste test and add more salt, lime, tahini or water depending on your taste. Blend again until all incorporated. Serve with veggies and crackers and enjoy!
Calories are for ¼ cup (serving size is whatever you want!)– it will incorporate with the tahini and make the hummus lighter and fluffier.If you’re looking for low carb friendly crackers without having to make your own, I love the ones from Simple Mills!