Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is flavorful, easy to make, and ready in 25 minutes! It's also vegan, keto, paleo, gluten-free and Whole30 friendly. Make a double batch and use throughout the week as a sandwich spread, as a dip with a veggie platter, or even as a replacement for mayo on sandwiches, salads, and wraps. It would also be great for entertaining or taking along to parties.

Course Appetizer / Snack

Cuisine Mediterranean

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings

Calories 118

Author Elena Tomasi

Ingredients

For the roasted cauliflower:

3 cups (300 g) raw cauliflower florets
a drizzle of extra virgin olive oil
salt and pepper

For the "hummus":

3 tablespoons tahini
2 garlic cloves
1½ tablespoon extra virgin olive oil
1½ tablespoon water plus more if needed
juice of 1 lemon
½ teaspoon salt
¼ teaspoon ground cumin

Toppings (optional)

extra virgin olive oil, sunflower seeds, red pepper flakes

Instructions

Roast the cauliflower

Preheat the oven to 392°F (200°C). Line a baking sheet with parchment paper.
Spread the cauliflower florets on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
Roast for 20 minutes or until tender and lightly browned.

Blend

Place the cooled roasted cauliflower in a food processor along with olive oil, water, lemon juice, tahini, garlic, salt, and cumin, and blend until smooth.
You may have to add another tablespoon or two of water to get the desired consistency.
Taste and adjust seasoning as necessary.

Garnish

Transfer the cauliflower dip into a bowl and garnish with a drizzle of olive oil, sunflower seeds, and red pepper flakes.
Serve with veggies and enjoy!

Notes

*Store leftovers in an airtight container in the fridge for up to three days.

** Nutrition information is for 1/4 cup of hummus without toppings

Nutrition