Description
Crispy Roasted Cauliflower Hummus is a creamy, flavorful dip made with classic hummus blended with roasted cauliflower, then topped with spiced, crispy cauliflower florets for added texture and a smoky finish.
Ingredients
Units
Scale
- 1 small head cauliflower, cut into florets
- 3 tbsp olive oil, divided
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/4 tsp ground cumin (for hummus)
- 3–5 tbsp 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 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and crispy at 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 as needed.
- Spoon hummus into a bowl, top with reserved crispy cauliflower, and garnish with a drizzle of olive oil, parsley, pine nuts, or a pinch of paprika.
- Serve with pita, veggies, or use as a spread in sandwiches or wraps.
Notes
- Use pre-roasted cauliflower to save time.
- For extra depth, roast the garlic along with the cauliflower before blending.
- Store in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1/4 cup
- Calories: 170
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg