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!
Ingredients
1largehead of cauliflower, broken into florets
2tablespoons+ 1 teaspoon olive oil, divided
4tablespoonstahini
½teaspoonsea salt
¼teaspooncumin
2clovesgarlic
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
The amount of water you'll need to add will depend on the size of your cauliflower and the juiciness of your lemon. We often add about ¼ cup.