Why You’ll Love This Roasted Cauliflower Hummus

• It’s unbelievably creamy and smooth. The roasted cauliflower breaks down into a silky puree that blends seamlessly with the chickpeas, eliminating any chance of a grainy texture. You get a dip that’s luxuriously smooth without needing a crazy amount of oil.
• The flavour is deep and complex. Roasting unlocks a natural sweetness and a subtle, nutty character in the cauliflower that raw cauliflower just doesn’t have. It adds a whole new layer of flavour that makes this hummus feel sophisticated and deeply satisfying.
• It’s a fantastic way to eat more veggies. You’re essentially getting a double dose of plant-powered goodness here. It’s a sneaky (and delicious) way to add more vegetables to your diet, whether you’re serving it as a snack, a spread, or part of a meal.
• It’s incredibly versatile. Beyond being a dip, this hummus is a star. Use it as a sandwich spread, a dollop on grain bowls, or even as a base for a vibrant salad dressing thinned out with a little extra lemon juice and water.

Ingredients & Tools

• 1 medium head of cauliflower, cut into florets (about 600g)
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (400g) chickpeas, rinsed and drained
• 1/3 cup (80g) tahini, well-stirred
• 1/4 cup (60ml) fresh lemon juice (from about 1-2 lemons)
• 1 small garlic clove, minced
• 3-4 tbsp ice-cold water
• Salt and freshly ground black pepper to taste
• To serve: A drizzle of olive oil, a pinch of paprika, and fresh parsley.

Tools: A large baking sheet, parchment paper, a food processor or high-speed blender.

The quality of your tahini really makes a difference here—look for one that’s smooth and runny with a pleasant, not bitter, taste. And don’t skip the ice-cold water; it’s the secret to achieving that wonderfully light and fluffy texture.

Serves: 6 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Before You Start: Tips & Ingredient Notes

• Don’t overcrowd the pan. This is the golden rule of roasting. If the cauliflower florets are piled on top of each other, they’ll steam instead of roast. We want caramelisation, not sogginess! Use a large enough baking sheet so they have some personal space.
• Let the cauliflower cool slightly. I know, the temptation to blend it all up while it’s piping hot is real. But adding steaming hot cauliflower to the food processor can create a bit of a gummy texture. Let it cool for about 10 minutes—just until it’s not burning hot—for the best results.
• Tahini consistency is key. Tahini tends to separate, with oil floating on top and a thick paste at the bottom. You need to stir it really, really well until it’s completely homogenous and pourable. This ensures a smooth hummus and prevents any bitter, pasty bits.
• Ice-cold water is a pro trick. It might seem like a small detail, but adding ice-cold water while the motor is running helps emulsify the fats and creates a miraculously light, airy, and creamy hummus. Room temperature water just doesn’t have the same effect.

How to Make Roasted Cauliflower Hummus

Serving Suggestions

Complementary Dishes

• A vibrant mezze platter — Surround your hummus with other Mediterranean favourites like olives, stuffed vine leaves, marinated feta, and some crunchy radishes for a feast of textures and flavours.
• As a sandwich spread — Forget mayonnaise. Slather this hummus on sourdough or pita bread and pile high with roasted vegetables, fresh cucumber, and sprouts for a seriously satisfying lunch.
• Alongside grilled chicken or fish — The creamy, smoky flavour of the hummus is a fantastic accompaniment to simply grilled proteins. It adds moisture and a burst of flavour without being heavy.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — The bright acidity of the wine cuts through the richness of the hummus beautifully and complements the lemon juice.
• A cool glass of mint tea — The refreshing quality of mint is a classic pairing with chickpeas and tahini, making this a wonderful non-alcoholic option.
• A light lager or pale ale — The effervescence and slight bitterness of a cold beer are a perfect match for the creamy, savoury dip, especially if you’re serving it with salty crackers or chips.

Something Sweet

• Baklava — The honey-sweetened, nutty pastry is a classic way to end a meal that started with hummus. The contrast between savoury and sweet is just perfect.
• Orange and almond cake — This gluten-free cake is moist, fragrant, and not overly sweet, making it a lovely, light follow-up to the earthy flavours of the hummus.
• Medjool dates stuffed with walnuts — It doesn’t get simpler or more satisfying than this. The natural caramel sweetness of the date is a perfect little bite after your savoury spread.

Top Mistakes to Avoid

• Mistake: Using warm cauliflower. Blending the cauliflower when it’s straight out of the oven can sometimes cause the hummus to become a bit gluey or gummy in texture. Patience is key—let it cool down for a few minutes.
• Mistake: Not blending long enough. Once you add the water, let the food processor run for a full minute or two. This isn’t just about mixing; it’s about aerating the hummus and making it light and whipped. Rushing this step means a denser dip.
• Mistake: Skipping the taste test. The seasoning needs can vary based on your tahini and lemon juice. Always, always taste and adjust the salt and lemon at the end. It’s the difference between good hummus and great hummus.
• Mistake: Adding too much water too fast. Stream it in slowly. You might not need all four tablespoons, or you might need a touch more. The goal is a thick but spreadable consistency, so add it gradually until you’re happy.

Expert Tips

• Tip: Roast a whole head of garlic alongside the cauliflower. Simply slice the top off a head of garlic, drizzle with oil, wrap in foil, and place it on the baking sheet. The roasted garlic cloves will squeeze out like butter and add an incredible, mellow sweetness to the hummus.
• Tip: For ultimate smoothness, peel your chickpeas. Yes, it’s a bit tedious, but if you want the silkiest hummus imaginable, pop the skins off the chickpeas by rubbing them in a clean tea towel. The cauliflower helps a lot, but this takes it to the next level.
• Tip: Make it ahead of time. This hummus actually tastes even better the next day after the flavours have had time to meld in the fridge. Just let it come to room temperature for about 20 minutes before serving for the best texture and flavour.
• Tip: Get creative with toppings. Beyond paprika and parsley, try toasted pine nuts, za’atar spice mix, a swirl of chilli oil, or some pomegranate seeds for a burst of colour and flavour.

FAQs

Can I make this hummus without a food processor?
You can, but it’s a bit more work. A high-speed blender will give you the smoothest result. If you only have an immersion blender, it might struggle a bit with the cauliflower, but you can try it in a tall, narrow container, blending in stages and scraping down the sides often. It won’t be quite as airy, but it will still be delicious.

How long does roasted cauliflower hummus last in the fridge?
Stored in an airtight container, it will keep beautifully for up to 4-5 days. You might notice a little liquid separates on top—this is totally normal. Just give it a good stir before serving. I don’t recommend freezing it, as the texture can become a bit watery upon thawing.

My hummus turned out a bit bitter. What happened?
This is almost always down to the tahini. Some brands can have a naturally more bitter flavour. Next time, try a different brand, and always make sure to taste your tahini on its own first. If it’s bitter, your hummus will be too. Also, over-blending the garlic can sometimes release bitter compounds, so make sure it’s well minced but not pulverised into a paste before adding.

Can I use frozen cauliflower?
You can, but you’ll get the best results with fresh. Frozen cauliflower contains a lot more water, so even after roasting, it can make the hummus a bit wetter. If you do use frozen, don’t thaw it first, and roast it straight from the freezer, perhaps for a few minutes longer, until you get some good colour. You’ll likely need less ice water in the blending stage.

Is this hummus suitable for a low-carb or keto diet?
It’s certainly lower in carbohydrates than traditional hummus because you’re replacing some of the chickpeas with cauliflower. However, chickpeas are still relatively high in carbs, so it might not fit a strict keto plan. For a truly low-carb version, you could try making it with just cauliflower and omitting the chickpeas altogether, though the texture and flavour will be quite different—more of a cauliflower puree than a hummus.