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Cauliflower Hummus

creamy cauliflower based hummus topped with fresh herbs and bright spices
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Prep Time 10 mins
Cook Time 25 mins
Cooling Time 20 mins
Total Time 55 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean


  • 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


roasted cauliflower

  • 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.
Keyword easy entertaining, hummus, low carb, tahini
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