For more creamy cauliflower recipes, also try our best cauliflower mashed potatoes and cauliflower polenta with mushrooms and hazelnuts. This cauliflower hummus recipe is a lightened-up version that swaps chickpeas for roasted cauliflower. Not that we have anything against chickpeas, but we get that they’re not the easiest to digest and not everyone eats them, so this is a super tasty alternative. When cauliflower is roasted it becomes incredibly flavorful. We combine it with other traditional ingredients and blend it until smooth for a veggie-packed hummus that’s both rich and creamy. People are often surprised by how similar cauliflower hummus tastes to real hummus. Without the chickpeas, this hummus has the added benefit of being low-carb, paleo, and keto-friendly, too!
Cauliflower – we use one large head of cauliflower chopped or broken into florets then roasted until sweet and nutty. Olive oil – for both roasting the cauliflower and adding to the hummus. Tahini – this paste used in traditional hummus is made from sesame seeds and is both creamy and nutritious. Sea salt – for coaxing out all the delicious flavors. Cumin – cumin adds depth with its rich, earthy, and warm flavor. Garlic – a couple of cloves add just the right amount of garlicky kick. Lemon juice – fresh is best for a bit of acidity, brightness, and balance. Cold water – for thinning out the cauliflower. For garnish – roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley (all optional, but delicious). You could even add a bit of fresh lemon zest, for an added pop!
It’s perfect for spreading on sandwiches, or as part of a Middle Eastern meal with some lemon garlic chicken and a side of tabouleh.
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