Roasted Cauliflower Hummus

Mar 3, 2022 | Recipes

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. 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 canteloupe.

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 nbummus and season with salt and a bit more lemon juice as needed.

The Wrap-Up

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’ they’ve ever had. All right, time to get cooking. Thanks for reading. I hope you enjoyed this post. Remember to leave a comment below, a rating on the recipe, and share. Sharing is caring. Have a great day! I’ll see you back here next Thursday.

Have you signed up for the Chef’s Notes Monthly Newsletter? No? Why Not? Don’t miss exclusive recipes, cooking tips, and behind-the-scenes pictures and stories.

Roasted Cauliflower Hummus

Hummus, made of roasted cauliflower. Some how just as good, if not better than the original.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dip, Snack
Cuisine: Canadian
Keyword: Cauliflower, Hummus
Servings: 6 servings
Author: Chef Ben Kelly


  • 1/4 cup Olive Oil
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt plus more to taste
  • 1 head Cauliflower, cut into florets
  • 1 tbsp Tahini
  • 1-2 cloves Garlic
  • 2 tsp Lemon Juice
  • 1/4 cup water more as needed


  • In a medium mixing combine the olive oil, cumin, paprika, and salt. Toss the cauliflower with the olive oil and spices.
  • Spread the cauliflower out onto a parchment-lined sheet pan. Roast the cauliflower in a 400°f oven for 35 minutes.
  • Let the cauliflower cool to room temperature. Put it in a food processor with the garlic, tahini, and lemon juice. Purée until smooth. Taste and adjust the seasoning with salt, lemon juice.
Tried this recipe?Let us know how it was!


  1. Anonymous

    5 stars

    5 stars
    I’m in…I make Hummus every now and then, and always up to try variations of recipes . Side note…great spot on CTV AM live. I am going to try your blueberry balsamic reduction…..

  2. Shirley

    I will definitely be trying this

  3. Chef Ben Kelly

    I hope you like it! Thanks! I love doing those CTV segments. The blueberry balsamic is really good. Works well on salmon too.

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Pin It on Pinterest

Share This

Share this post with your friends!