Roasted Cauliflower Hummus

Roasted Cauliflower Hummus

Nutty roasted florets add texture and flavor that will win over even hummus purists.

Roasted Cauliflower Hummus
Makes about 3 cups
  • 1 (12-ounce) bag fresh cauliflower florets
  • 1 clove garlic, smashed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon smoked paprika
  • 2 (15.5-ounce) can chickpeas, drained
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Grilled naan and mini sweet peppers, to serve
  • Garnish: olive oil, smoked paprika, lemon zest
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, stir together cauliflower, garlic, 1 tablespoon olive oil, 1 teaspoon salt, and paprika; spread in a single layer.
  3. Bake until golden brown and tender, 20 to 25 minutes. Let cool completely.
  4. In a small bowl, reserve a few small cauliflower florets and about 1 tablespoon chickpeas.
  5. In the work bowl of a food processor, pulse together remaining cauliflower, remaining chickpeas, tahini, lemon juice, cumin, coriander, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt until mixture is almost smooth, stopping to scrape sides of bowl and blade. Transfer to a serving dish, and top with reserved cauliflower and chickpeas. Cover and refrigerate for 2 hours. Serve with naan and sweet peppers; garnish with olive oil, paprika, and lemon zest, if desired.



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