Cauliflower is one of my favorite vegetables. I love it roasted, I love it steamed, and I love it as cauliflower cheddar bites and cauliflower breadsticks. There are so many amazing things you can do with cauliflower to lighten up a meal or make it low-carb. That’s why I decided to try making this cauliflower hummus recipe.
If you like hummus but you’re not sure about cauliflower, I promise you this tastes almost identical to traditional hummus. If you served this to people, I bet they wouldn’t even know that it’s cauliflower that makes up the majority of this recipe.
To begin making this cauliflower hummus recipe, make sure that you roast your cauliflower and your garlic. Roasting brings out the naturally delicious taste of cauliflower and also tones down the harshness of garlic to bring out the natural sweetness in both of them.
Once your cauliflower and garlic are roasted, the entire process is super simple. It can all be done right in a food processor. I think this entire recipe took me only about 30-40 minutes to make, including the 20-25 minutes to roast the veggies.
Once the hummus is done, you can serve it at room temperature or even slightly warm. You can also stick it in the refrigerator to cool and serve cold if you prefer. I chose to serve my roasted cauliflower hummus recipe with fresh veggies. But, you can serve this with really anything you like. Pita chips, fresh pita, crackers, or any other types of veggies would totally work.
I also topped mine with some fresh olive oil and a few sprinkles of paprika to add some color and an extra kick. This is completely optional if you don’t like paprika or don’t want to add any extra fat with the additional oil. It does make it look pretty though!
If you’re looking for a healthy and fun way to add additional veggies to your diet, you found it! I hope you’ll give this cauliflower hummus recipe a try. I’m sure you’re going to love it just as much as I do!
Roasted Cauliflower Hummus Recipe
3 cups raw cauliflower florets
2 Tbsp water
2 Tbsp olive oil
1/2 tsp salt
3 whole garlic cloves
1.5 Tbsp Tahini paste
3 Tbsp lemon juice
3 Tbsp extra virgin olive oil
3/4 tsp kosher salt
smoked paprika and extra olive oil for serving
Preheat your oven to 375. Place the garlic and cauliflower on a baking sheet. Drizzle to tablespoons of olive oil over the cauliflower florets and garlic cloves and sprinkle with salt. Roast for 15-20 minutes, until lightly browned.
Once roasted, place the cauliflower and garlic into a food processor and blend. Add the tahini paste, lemon juice, 3 Tbsp olive oil, and 3/4 tsp kosher salt. Blend until mostly smooth. Taste and adjust seasoning as necessary.
To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika. You can serve with any veggies, pita, crackers or pita chips you desire. Will keep in the refrigerator for several days.