now i know what you’re thinking….”do we really need another hummus recipe?” and the answer is probably not, BUT this one is so delicious, i’m going to share it with you anyway! if you are paleo, keto, or just generally dislike the cute little garbanzo i affectionately call, chickpea, this cauliflower based hummus is FOR YOU. with a little roasting and a bit of blending, you’ll swear you’re eating the real deal.
as it turns out, the humble little cauliflower really can be anything it wants. from smoothie thickeners, to gnocchi, to rice and yes, a quick and delicious hummus. i’ve been a big cauliflower fan for as long as i can remember, so its especially nice to see so many people loving it as much as i do! cauliflower will save us all, you watch. 😉
so what makes cauliflower a perfect stand-in for the sweet little a chickpea? well, in its raw form, cauliflower is a bit bland. when roasted, it becomes tender with a slight sweet nuttiness. with the right seasoning, you can use cauliflower for so many things! for this recipe, i swapped chickpeas for cauliflower and used my, “perfected over many years of tweaking” hummus base and voilà, cauliflower hummus!
a few tips:
- the cauliflower needs to be just slightly roasted, but a bit of char is fine
- wait until the cauliflower is cooled to room temperature before processing
- use a really good tahini. i love seed+mill or Whole Foods 365
- taste, taste and taste again! remember that the amounts given in the recipe are more guidelines to get you a good base. if you want more oomph, add more salt. more brightness, add more lemon juice. too “cauliflower-y,” add more tahini. my recommendation is to add in 1/2 tsp- 1 tsp. increments until you like how it tastes
- don’t forget the toppings! not only do they add a more interesting aesthetic, but it also adds a nice final layer of flavor to the spread
- serve with a chilled, crisp white wine and crudities and/or pita bread
and come on, how could you not add the toppings?! 😉
- sheet pan and parchment paper
- food processor
- 1 head cauliflower, cut into florets
- 3 cloves garlic
- 1/4 c water
- 3/4 c lemon juice
- 1 tsp zaatar spice blend
- 1 tsp salt
- 1/4-1/2 tsp cayenne pepper, optional
- 1/4 c olive oil
- 2 tbsp parsely, roughly chopped
- 2-3 tbsp sun flower seeds
- 1 tsp zaatar spice blend
- 1/2 tsp sumac (sub with lemon zest)
- 2 tbsp olive oil
- preheat oven to 420F. line a baking sheet with parchment paper.
- add cauliflower florets, drizzle olive oil and salt. roast for 20-25 minutes or until florets are tender.
- cool to room temperature before using to make hummus.
- place garlic cloves into a food processor. process for about 10 seconds to mince.
- add in cauliflower, water, tahini, lemon juice, zaatar, cayenne and salt. process on low, while streaming in olive oil. process until you reach your desired consistency.
- taste and adjust seasonings as needed. i like to add more salt, lemon juice and a bit more tanini. pulse to incorporate any added seasoning adjustments.
- pour into serving dish. top with any or all topping suggestions. serve at room temperature with chilled white wine, crudites and/or pita bread.
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