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
