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Keto Cauliflower Jalapeno Hummus Recipe

A quick, gluten-free, low carb and keto cauliflower jalapeno hummus topped with crumbled queso fresco and chorizo and served with celery sticks.

Keywords:3-ingredient Brazilian cheese bread, avocado hummus recipe, cauliflower hummus, cauliflower hummus recipe, cranberry hummus dip, jalapeno hummus, jalapeno hummus recipe, keto hummus, low carb hummus, low carb recipes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 people
Calories94 kcal
Cost $ 1 per person


  • belnder
  • pan


  • 3 cups raw cauliflower florets
  • 2 tbsp water
  • 4 garlic cloves divided
  • 1/3 cup olive oil
  • 2 tbsp tahini
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp canned jalapenos drained
  • 1 tbsp cilantro chopped
  • 1/3 cup Cacique® Queso Fresco
  • 1/4 cup Cacique® Beef Chorizo


  • Combine the cauliflower, water, and 2 whole garlic cloves in a microwave safe bowl. Microwave for about 6-10 minutes or until cooked and softened. Put the cauliflower mixture into a food processor and blend.
  • Add the olive oil, tahini paste, lemon juice, salt, jalapeño, cilantro or parsley, the 2 remaining garlic cloves, and 1/3-cup queso fresco. Blend until smooth. Taste and adjust salt as necessary.
  • In a medium skillet, cook chorizo over medium heat for about 5-7 minutes or until cooked throughout. Let cool. Serve cauliflower jalapeño hummus in a bowl topped with 2 Tablespoons of crumbled queso fresco and the cooked chorizo.
  • Use celery sticks or baby carrots for dipping. If you like, you can drizzle a bit of olive oil and sprinkle a dash of paprika on top of the hummus.

Recipe Notes

STORAGE: Leftovers must be stored in a clean airtight container covered in the refrigerator for up to 2-3 days.


Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 187mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
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