Creamy Cauliflower Hummus
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This cauliflower hummus is creamy, flavorful, and completely chickpea-free! It’s easy to make, easy to digest, and tastes delicious as a dip or spread. With simple kitchen ingredients, it’s ready in just 30 minutes!
Hummus is an all-star food that’s in a league of its own. It’s versatile and tastes delicious. We love it as a dip, a spread, or simply eating by the spoonful.
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.
Key ingredients
We swap the chickpeas for roasted cauliflower, but all of the ingredients are pretty much the same as authentic hummus. Here’s what you’ll need to make this creamy cauliflower hummus:
- Cauliflower – we use one large head of cauliflower chopped or broken into florets then roasted until sweet and nutty.
- Tahini – this paste used in traditional hummus is made from sesame seeds.
- 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.
Recipe FAQs
What does cauliflower hummus taste like?
Cauliflower hummus tastes very similar to authentic hummus but with a slightly sweeter, more nutty taste.
How long does it keep in the fridge?
Cauliflower hummus will keep in your refrigerator in a sealed container for 3 days.
Can I make it ahead of time?
Definitely! It will thicken up in the fridge so if you prefer a thinner consistency, add a tablespoon or two of water and either stir or pulse it in your blender.
What to serve with cauliflower hummus
Serve cauliflower hummus anytime you would normally serve hummus, as a dip or spread. It makes a delicious party appetizer or snack served with chopped cucumbers or celery, pita chips, or crackers.
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.
Cauliflower Hummus Recipe
Ingredients
- 1 large head of cauliflower (broken into florets)
- 2 tablespoons + 1 teaspoon olive oil (divided)
- 4 tablespoons tahini
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- 2 cloves garlic
- Juice from 1 lemon
- Cold water (see notes)
- Optional toppings: a few roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the cauliflower florets in 1 teaspoon of olive oil and place them on the baking sheet. Roast the cauliflower for 20 minutes, or until soft and brown in a few places.1 large head of cauliflower
- Reserve a few small pieces of the roasted cauliflower to garnish, then place the rest of the cauliflower and the remaining 2 tablespoons of olive oil, tahini, sea salt, cumin, garlic, and lemon juice in your food processor or high-powered blender. Blend on high until mostly smooth. Add water, 1 tablespoon at a time, and continue to blend until the hummus is very smooth.4 tablespoons tahini, ½ teaspoon sea salt, ¼ teaspoon cumin, 2 cloves garlic, Juice from 1 lemon
- Allow the cauliflower hummus to cool then serve with any or all of the optional toppings.Optional toppings: a few roasted cauliflower florets, olive oil, cumin, sumac, sesame seeds, and parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More unique hummus recipes
For more inspiration, check out all of my dip recipes!
Did NOT care for this at all 😝Never could get the texture right. But must importantly, the taste was just….well, not good. Really but good, actually. I ended up throwing the entire container away, and let’s just say I don’t ever have to throw hummus away☺️
Disclaimer: I hate negative reviews. I think they’re mean. But I had to say something (and I am a really good cook, just so nobody thinks maybe it’s operator error)
Following Dr Steven Gundry and can’t have chickpeas. Love my hummus so will try this alternative
Thanks Kristen
You’re very welcome!
Can I make and store in fridge and how far in advance?
Thanks.
Yes! It keeps well for 2-3 days at least. 🙂
This is so delicious! I would have never thought this was made from cauliflower if I didn’t do it myself ? Excellent recipe, two thumbs up! ??
It’s so great at mimicking chickpeas, isn’t it?
Yum! So delish.
So happy to hear you like the recipe!
Made this and it is absolutely delicious and works with my lectin free diet. Thanks!!
That makes me so happy to hear! Hooray!
Waaay too much garlic! And I needed to add water to get it to blend.
Oh no! I totally love the garlic so it was perfect for us. Definitely reduce the amount next time for less garlicky hummus. 🙂