This roasted cauliflower hummus is my take on the classic Greek dip. Cauliflower replaces the chickpeas in this paleo version of hummus. Roasting the cauliflower gives it a nutty sweetness that works well with the traditional hummus ingredients — tahini, garlic and lemon. I love it drizzled with olive oil, and served with fresh vegetables for dipping.
Once you roast the cauliflower, this dip comes together very quickly. Just throw everything in the food processor. It’s important to use fresh cauliflower in this recipe. I will take a shortcut sometimes, and use frozen cauliflower for mashed cauliflower or soup. But frozen cauliflower won’t get the right caramelized texture when it roasts. It’s also important to use a tahini that’s made from just sesame seeds. There should not be any other ingredients listed on the label.
Roasted cauliflower hummus is a perfect game-day dip.
- 1 head of cauliflower cut into florets
- 1/3 cup olive oil, divided
- 1/3 cup tahini
- 1 clove garlic, peeled
- juice of 2 lemons
- 1/2 - 1 teaspoon sea salt, to taste
- Preheat oven to 425 degrees.
- Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Roast until fork tender and caramelized, about 20 minutes. Cool completely.
- Add roasted cauliflower, tahini, garlic, lemon juice, salt, and olive oil to food processor. Process until mixture reaches hummus consistency. Taste and adjust seasonings. Add water, if needed, to thin.