📝 About This Recipe
This innovative twist on the Middle Eastern classic replaces traditional chickpeas with oven-roasted cauliflower, resulting in a lighter, silkier texture that is naturally low-carb and grain-free. By caramelizing the florets first, we unlock a deep, nutty sweetness that pairs beautifully with the richness of stone-ground tahini and bright lemon zest. It is a sophisticated, velvet-smooth dip that offers all the savory satisfaction of traditional hummus with a modern, vegetable-forward profile.
🥗 Ingredients
The Roasted Base
- 1 large head Cauliflower (cut into small, even florets)
- 3 tablespoons Extra Virgin Olive Oil (divided use)
- 4 cloves Garlic (kept in their skins for roasting)
- 1/2 teaspoon Sea Salt (for seasoning the roast)
The Hummus Blend
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 2-3 tablespoons Cold Water (to adjust consistency)
- to taste Kosher Salt
The Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Pine Nuts (toasted until golden)
- 1/2 teaspoon Sumac (for a tart finish)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Toss the cauliflower florets with 2 tablespoons of olive oil and 1/2 teaspoon of sea salt directly on the baking sheet until evenly coated.
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3
Nestle the unpeeled garlic cloves among the cauliflower florets; roasting them in their skins prevents burning and creates a sweet, mellow paste.
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4
Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and the edges are deeply browned and caramelized.
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5
Remove from the oven and let the cauliflower cool for about 10 minutes. Squeeze the roasted garlic out of their skins and discard the papery shells.
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6
In a food processor, combine the roasted cauliflower, the soft roasted garlic, tahini, lemon juice, lemon zest, cumin, and smoked paprika.
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7
Pulse the mixture several times to break down the large chunks, then process on high for 1-2 minutes until a thick paste forms.
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8
With the motor running, slowly drizzle in the remaining 1 tablespoon of olive oil.
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9
If the hummus is too thick, add cold water one tablespoon at a time through the feed tube while processing until the desired creamy consistency is reached.
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10
Taste the hummus and adjust the seasoning with additional salt or lemon juice if needed. Process for one final minute to ensure maximum fluffiness.
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11
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a deep swirl or 'well' in the center.
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12
Garnish with a generous drizzle of olive oil, a sprinkle of sumac, toasted pine nuts, and fresh parsley before serving.
💡 Chef's Tips
For the smoothest texture, ensure the cauliflower is very soft before removing it from the oven—don't be afraid of a little char! Always use high-quality tahini that is runny and smooth; if it's thick and chalky, the hummus will be grainy. If you prefer a spicy kick, add a half-teaspoon of red pepper flakes or a teaspoon of harissa paste to the blender. To make this ahead of time, store in an airtight container for up to 4 days, but add the garnishes just before serving. If the cauliflower is particularly watery after roasting, skip the added water in the blend until you've checked the final texture.
🍽️ Serving Suggestions
Serve warm or at room temperature with toasted za'atar pita chips for a classic crunch. Pair with a chilled glass of crisp Sauvignon Blanc or a dry Rosé to cut through the richness of the tahini. Use it as a healthy, low-carb spread for Mediterranean-style wraps filled with grilled chicken or halloumi. Arrange on a platter with colorful raw vegetables like watermelon radish, cucumber spears, and bell pepper strips. Serve alongside a bowl of briny Kalamata olives and marinated feta cheese for a complete appetizer spread.