Add the frozen riced cauliflower to a microwave-safe bowl. Cover and microwave for 5–6 minutes, or until tender. (Alternatively, steam on the stovetop for about 7 minutes.) Let cool slightly and thoroughly drain to remove moisture. Excess water will result in a hummus that is too thin. 

Transfer the cooked cauliflower to a blender. Add tahini, olive oil, lemon juice, allulose, garlic powder, sriracha, salt, and cumin. Process on high for 1–2 minutes, scraping down the sides as needed, until the mixture is creamy and well-blended. If it’s too thick, add a teaspoon or two of water or extra olive oil for smoother texture.

Add more salt, lemon juice, sriracha, or other seasonings to taste. Blend again briefly to combine.

Spoon into a bowl, drizzle with a touch of olive oil, and sprinkle with paprika or fresh herbs if desired. Store leftovers in an airtight container in the refrigerator.