Description
This Crispy Roasted Cauliflower Hummus is a flavorful and nutritious twist on traditional hummus. Roasted cauliflower adds a delightful crispiness and depth of flavor, complemented by creamy tahini, garlic, and lemon juice. Perfect as a dip, spread, or appetizer, this recipe is easy to prepare and ideal for serving with pita bread, fresh vegetables, or sandwiches.
Ingredients
Scale
Roasted Cauliflower
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic
- 2 tablespoons lemon juice
- ¼ teaspoon ground cumin
- 3–5 tablespoons water (to adjust consistency)
- Salt to taste
Toppings
- Olive oil
- Parsley
- Toasted pine nuts
- Paprika
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Roast Cauliflower: Toss cauliflower florets with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25 to 30 minutes until they become golden and have crispy edges.
- Reserve Cauliflower Florets: Once roasted, set aside a handful of crispy cauliflower florets to use later as a topping for the hummus.
- Prepare Hummus: In a food processor, combine the remaining roasted cauliflower, chickpeas, tahini, garlic cloves, lemon juice, the remaining tablespoon of olive oil, ground cumin, and salt. Blend everything until smooth, adding 3 to 5 tablespoons of water gradually to achieve your desired hummus consistency.
- Adjust Seasoning: Taste the hummus and adjust the seasoning by adding more lemon juice or salt if needed to suit your preference.
- Assemble and Garnish: Spoon the smooth cauliflower hummus into a serving bowl. Top with the reserved crispy cauliflower florets, a drizzle of olive oil, fresh parsley, toasted pine nuts, and a pinch of paprika for garnish.
- Serve: Serve this flavorful hummus with pita bread, fresh vegetables, or use it as a spread for sandwiches and wraps for a delicious snack or appetizer.
Notes
- You can adjust the water quantity to make the hummus thinner or thicker according to your preference.
- For extra smoky flavor, use smoked paprika in both the roasting and hummus mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
- This hummus works well as a vegan and gluten-free appetizer.
