Roasted Cauliflower Hummus

Do you like making hummus? You do? Good! I've got just the thing for you. But first, throw away those chickpeas and grab a head of cauliflower because today is all about Roasted Cauliflower Hummus.

Jump to:

• Roasting The Cauliflower
• How To Make Roasted Cauliflower Hummus
• Serving Suggestions
• Tips For The Best Cauliflower Hummus
• Storage Information
• Give This Cauliflower Hummus a Try
• Recipe

Don't worry. You're not seeing things. You read that right. Hummus, made of cauliflower. It probably sounds crazy to you now, but once you try it, it might become your new favourite hummus recipe.

I know that's a bold statement. But, if you've been reading this blog for any amount of time, you know I don't make those statements lightly. You know I also don't want you to take my word for it. So, grab a head of cauliflower, crank up your oven, and let's get cooking.

Roasting The Cauliflower

I didn't invent cauliflower hummus. But, I think I've taken it to a level I've not seen before. Maybe I'm wrong, but it's still a great recipe.

One of the challenges to making cauliflower hummus is that you still want that deep nutty flavour from chickpeas. So, to do that, I decided to roast the cauliflower. Since I'm roasting the cauliflower, I thought, why not roast the spices too to add more depth to them. So, that's what I did.

Making the Cauliflower Rub

The first step to making Roasted Cauliflower Hummus is to create a rub. It is composed of spices you would expect to see in any hummus recipe. It's cumin, salt, and paprika mixed with olive oil (you can get the measurements in the recipe above). Mix the spices and the oil until they are thoroughly combined.

Preparing the Cauliflower

Once the rub is made, turn your attention to the cauliflower. First, cut the stem and leaves away, then cut the cauliflower into florets.

As with broccoli, it is easiest to dismantle the cauliflower from the bottom, cutting the stems rather than from the top cutting through the florets. This technique will leave much less of a mess behind. Not all cauliflower heads are the same size, so aim to get one about the size of a cantaloupe.

Roast the Cauliflower

Once the cauliflower is cut into smaller pieces, put those in the bowl with the spice rub and stir or toss until the cauliflower is completely coated. Try and use all of the rub.

Next, spread the seasoned cauliflower onto a parchment-lined sheet pan and roast in a 400°f oven for 30 to 35 minutes or until tender.

Once the cauliflower is roasted, you have a hard choice to make. Do you eat the cauliflower as it is? Or do you save it and make the hummus? Why is this a hard decision? The roasted cauliflower tastes fantastic as it is, and I found it very addictive. If you choose to proceed and make the hummus, let the cauliflower cool to room temperature.

How To Make Roasted Cauliflower Hummus

In a food processor, combine garlic (one to two cloves. Two cloves if you like a very strong garlic flavour), tahini (you can use almond or peanut butter), roasted cauliflower, lemon juice, and a quarter cup of water.

Purée until smooth. You may need to add a little more water to get the consistency right. Taste the cauliflower hummus and season with salt and a bit more lemon juice as needed.

Serving Suggestions

You can serve the Roasted Cauliflower Hummus with warm pita bread, tortilla chips, crackers, or fresh vegetables. I'm willing to bet that if you serve this at a party, no one will believe it is made of cauliflower. All they'll think is that it's one of the best tasting hummus recipes they've ever had.

Here are some of my favourite ways to serve it:

• With warm pita bread - Tear off pieces and dip away. This is the classic way to enjoy hummus.
• As a vegetable dip - Serve alongside carrots, celery, cucumber, and bell pepper strips for a healthy snack.
• Spread on a sandwich or wrap - Use it in place of mayo or mustard for a flavourful boost.
• As a base for a grain bowl - Spread a layer on the bottom of a bowl, then top with roasted vegetables and grains.
• Alongside your favourite dips - Pair it with pico de gallo and refried beans for a snack spread.

Tips For The Best Cauliflower Hummus

Don't under-roast the cauliflower. You want those florets to be golden brown and slightly caramelized. That's where the deep, nutty flavour comes from that mimics traditional chickpea hummus. If the cauliflower is still pale, give it more time.

Add water gradually. Start with a quarter cup and blend. You can always add more water to thin it out, but you can't take it away. The consistency should be smooth and creamy, similar to regular hummus.

Season at the end. Taste the hummus after blending and adjust with salt and lemon juice. That final seasoning step is what takes it from good to great.

Storage Information

Fridge: Store the cauliflower hummus in an airtight container in the fridge for up to four days. It may thicken slightly as it chills, so stir in a teaspoon of water or olive oil to loosen it up before serving.

Freezing: You can freeze cauliflower hummus for up to two months. Thaw it overnight in the fridge and give it a good stir before serving. The texture may change slightly, but the flavour will still be excellent.

Give This Cauliflower Hummus a Try

If you're a hummus lover looking for something a little different, or if you're just trying to get more vegetables into your diet, this roasted cauliflower hummus is a winner. The roasting technique gives it that depth of flavour that you just don't get from raw cauliflower, and I think you'll be genuinely surprised by how good it is.

For more delicious dips and snacks, check out my guide to great nachos at home or my marinated tomato bruschetta. Both are perfect for entertaining and pair wonderfully with this hummus. Give it a go and let me know what you think.

Recipe