Description
This Crispy Roasted Cauliflower Hummus is a flavorful twist on classic hummus, combining roasted cauliflower with chickpeas, tahini, and spices for a creamy, nutrient-rich dip. The roasted cauliflower adds a smoky depth and crispy texture, making it perfect as a snack, appetizer, or spread for sandwiches and wraps.
Ingredients
Scale
Roasted Cauliflower
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic
- 2 tablespoons lemon juice
- ¼ teaspoon ground cumin
- 3–5 tablespoons water (to adjust consistency)
- Salt to taste
Garnish
- Olive oil
- Parsley
- Toasted pine nuts
- Paprika
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower, which will develop a crispy, caramelized texture.
- Roast cauliflower: Toss cauliflower florets with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, until golden and crispy on the edges.
- Reserve crispy florets: Set aside a handful of the roasted cauliflower florets to use later as a topping for added texture and visual appeal.
- Blend hummus: In a food processor, combine the remaining roasted cauliflower, chickpeas, tahini, garlic, lemon juice, the remaining 1 tablespoon of olive oil, ¼ teaspoon ground cumin, and salt. Blend them until smooth, gradually adding 3 to 5 tablespoons of water to achieve your desired creamy consistency.
- Adjust seasoning: Taste the hummus and adjust the seasoning if necessary by adding more lemon juice or salt according to your preference.
- Serve and garnish: Spoon the hummus into a serving bowl, topping it with the reserved crispy cauliflower florets. Garnish with a drizzle of olive oil, fresh parsley, toasted pine nuts, and a sprinkle of paprika for color and extra flavor.
- Enjoy: Serve your Crispy Roasted Cauliflower Hummus with pita bread, fresh vegetables, or as a flavorful spread for sandwiches and wraps.
Notes
- For extra smoky flavor, consider using smoked sea salt instead of regular salt.
- Add a pinch of cayenne pepper to the hummus for a subtle spicy kick.
- Use freshly squeezed lemon juice for the best brightness and flavor.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a chunkier texture, pulse the food processor instead of blending continuously.
- To make it vegan and gluten-free, this recipe already fits those criteria.
