Why You’ll Love This Recipe
This hummus variation is a delicious way to enjoy the smoky sweetness of roasted cauliflower combined with the creamy, nutty flavor of traditional hummus. It’s perfect as a dip, spread, or snack, bringing a vibrant twist to your usual hummus routine. Plus, it’s vegan, wholesome, and packed with flavor.
ingredients
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic
- 2 tablespoons lemon juice
- ¼ teaspoon ground cumin (for hummus)
- 3–5 tablespoons water (to adjust consistency)
Optional Garnishes
- Olive oil
- Parsley
- Toasted pine nuts
- Paprika
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with 2 tablespoons olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy on the edges.
- Set aside a handful of crispy florets for topping.
- In a food processor, combine roasted cauliflower, chickpeas, tahini, garlic, lemon juice, remaining olive oil, cumin, and salt. Blend until smooth, adding water as needed to reach desired consistency.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Spoon hummus into a serving bowl. Top with reserved crispy cauliflower florets and garnish with olive oil, parsley, pine nuts, or a pinch of paprika.
- Serve with pita bread, fresh veggies, or as a spread for sandwiches and wraps.
Servings and timing
- Yield: 6 servings
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Use pre-roasted cauliflower for quicker prep.
- Roast garlic along with cauliflower for a deeper flavor.
- Add a pinch of cayenne or chili flakes for a spicy kick.
- Blend in roasted red peppers or herbs like cilantro for a twist.
storage/reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Best served chilled or at room temperature.
FAQs
Can I use frozen cauliflower?
Yes, thaw and pat dry before roasting to avoid sogginess.
Can I make this hummus without tahini?
You can omit it, but tahini adds the signature creaminess and flavor.
How do I make the hummus smoother?
Blend longer and add water gradually until smooth.
Can I use other spices?
Absolutely, try curry powder, sumac, or za’atar.
Is this recipe gluten-free?
Yes, naturally gluten-free.
Can I freeze this hummus?
Yes, freeze in an airtight container for up to 3 months.
How long will leftovers last?
About 5 days refrigerated.
What’s the best way to serve?
With warm pita, raw veggies, or as a sandwich spread.
Can I add lemon zest?
Yes, lemon zest brightens the flavor nicely.
Can I use different nuts for garnish?
Yes, toasted almonds or walnuts work well.
Conclusion
Crispy Roasted Cauliflower Hummus is a fresh, flavorful twist on a classic favorite. It’s creamy, smoky, and packed with texture from the roasted cauliflower topping. This easy recipe will quickly become a staple for healthy snacking, entertaining, or adding vibrant flavor to your meals.
Print
Crispy Roasted Cauliflower Hummus
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A creamy and smoky hummus blended with roasted cauliflower and topped with crispy spiced cauliflower florets for texture and flavor, perfect as a dip or spread.
Ingredients
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic
- 2 tablespoons lemon juice
- ¼ teaspoon ground cumin (for hummus)
- 3–5 tablespoons water (to adjust consistency)
Optional Garnishes:
- Olive oil
- Parsley
- Toasted pine nuts
- Paprika
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with 2 tablespoons olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy on the edges.
- Set aside a handful of crispy florets for topping.
- In a food processor, combine roasted cauliflower, chickpeas, tahini, garlic, lemon juice, remaining olive oil, cumin, and salt. Blend until smooth, adding water as needed to reach desired consistency.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Spoon hummus into a serving bowl. Top with reserved crispy cauliflower florets and garnish with olive oil, parsley, pine nuts, or a pinch of paprika.
- Serve with pita bread, fresh veggies, or as a spread for sandwiches and wraps.
Notes
- Use pre-roasted cauliflower for quicker prep.
- Roast garlic along with cauliflower for deeper flavor.
- Add cayenne or chili flakes for a spicy kick.
- Blend in roasted red peppers or herbs like cilantro for a twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Dip
- Method: Roasting and blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: about ¼ cup
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
