Roasted Cauliflower Hummus | Jessica in the Kitchen

Why You’ll Flip for This Cauliflower Hummus Recipe

I hope you give this dreamy roasted cauliflower hummus a try, friends! Here’s why it’s going to be a hit.

• Use it for ALL the things. I’m talking spread on everything, from your sandwich, to your wraps, to pizzas. And then dip veggies and Pita Chips and crackers in it. Don’t forget to add a scoop your salads either! 
• Hummus without the carbs. This cauliflower hummus comes in at 3 net carbs per serving, which is a whole 1/4 cup, making this keto-friendly! 
• Roasted cauliflower makes it delicious. The first thing you need to do is roast your cauliflower. Just like in my Roasted Cauliflower Soup, roasting not only brings out the best of its flavour, but also makes it easy to puree until it’s smooth and creamy.

Notes on Ingredients

Here’s the short list of ingredients you’ll need to transform your cauliflower into creamy hummus. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Cauliflower – You can save on some prep time by buying a bag of pre-cut cauliflower, but don’t use frozen; it doesn’t roast very well.
• Olive oil – Use a good extra-virgin olive oil for the best flavour.
• Roasted garlic – You can use Oven Roasted Garlic or Air Fryer Roasted Garlic.
• Seasonings – Sea salt, ground black pepper, and cumin.
• Lime juice – Or lemon juice, for a more traditional flavour.
• Tahini – When I went to the Middle East, I fell in love with tahini. It’s what turns this from a cauliflower dip to cauliflower hummus!
• Ice cold water – I learned while in the Middle East that ice cold water really sticks to and activates the fat in the tahini, making hummus super fluffy. It’s what I do now every time I make hummus!

How to Make Cauliflower Hummus

Let’s get ready to snack! Here’s what you’ll need to do.

• Prepare. Preheat your oven to 450ºF and line a baking sheet. 
• Roast the cauliflower. Break the cauliflower into florets and toss with 1/2 tablespoon of oil. Spread onto the baking sheet and roast for 15 minutes, then let it cool for 5 minutes.

• Process. Add the cauliflower to a food processor with the remaining oil, roasted garlic, seasonings, and lime juice. Turn on the food processor and slowly stream in the tahini; once it’s incorporated, stream in the ice water and process for about 5 minutes, or until smooth, creamy, and fluffy.
• Finish. Season to taste and process again. Serve as desired, whether it’s as a spread, with veggies, as a dip for pita bread or Vegan Naan, whatever!

Tips for Success

Here are a few more pointers to help you make perfect cauliflower hummus.

• Stop to scrape down the sides. I stop my food processor every minute and half, scrape down the sides, and blend again. By the time it’s done, it will be completely smooth and creamy.
• Use a blender if you don’t have a food processor. A high speed blender is best, but even a regular blender should work! Be sure to vent the lid, though, because the warm cauliflower will release steam.
• Roast the cauliflower longer if needed. If your florets are larger, you might need a little extra time in the oven. You want it fork tender so it purees smoothly.

Variations

There are so many ways to put your own spin on this recipe!

• Use raw garlic. You can add a clove of raw garlic instead of the roasted garlic if you want more pungent garlic flavour.
• Make it smoky. Add smoked paprika to the cauliflower hummus or sprinkle it on top of the hummus before serving.
• Top it. Add the hummus to a bowl and drizzle on a swirl of extra-virgin olive oil. To take it to the next level, you can add toasted pine nuts, za’atar, Crispy Roasted Chickpeas, sun-dried tomatoes, or Kalamata olives on top for garnish.

My Favourite Ways to Use This Hummus

It’s not just for dipping! I love slathering this cauliflower hummus onto tortillas and wrapping them up with romaine, diced tomatoes, cucumbers, and Crispy Homemade Falafel. You can also spread it onto buns with veggie burgers (like these Quinoa Burgers!) as a lighter vegan alternative to mayo.

How to Store Leftovers

• Refrigerator: Transfer leftover cauliflower hummus to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze this hummus in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.

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