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Roasted Cauliflower Hummus

Deeply roasted cauliflower blended with tahini, lemon and cumin into a smoky dip with none of the starch-heavy filler.

Prep10 mins
Cook30 mins
Serves4
DifficultyEasy
Start cooking
Rustic cauliflower hummus with charred cauliflower crumbs tahini pools and an uneven spoon swirl
TooGut pickFlexible, practical, genuinely delicious.

Cauliflower needs hard colour before blending or the dip tastes boiled. Keep a handful of the darkest little florets aside and crush them over the top for texture.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Cauliflower hummus

  • 900 gcauliflower, broken into varied florets
  • 3 tbspgarlic-infused olive oil
  • 100 ghulled tahini
  • 1 lemon, zest and juice
  • 1 tspground cumin
  • 80 mliced water
  • 40 gtoasted pepitas
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Roast beyond pale

Heat the oven to 230°C. Toss cauliflower with 2 tablespoons oil, cumin and salt. Roast on a hot tray for 25 to 30 minutes until several edges are deeply charred.

Keep the rough bits

Set aside a handful of the smallest, darkest florets. Put the rest in a food processor while still warm.

Blend hot, loosen cold

Add tahini, lemon zest, lemon juice and remaining oil. Blend, adding iced water gradually until creamy but not aerated.

Taste for sharpness

Season with salt and more lemon if needed. The dip should taste smoky first and nutty second.

Spoon it honestly

Spread into a shallow bowl with one broad spoon sweep. Crush over reserved cauliflower and scatter with pepitas.

Per serve, estimate · Metric

Nutrition snapshot

Energy930 kJ

Protein7 g

Carbohydrate10 g

Fibre5 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Large oven tray
  • Food processor
  • Fine grater
  • Flexible spatula