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.
Preheat the oven to 200 degrees C (392 degrees F). 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.
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.
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!
*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
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