Roasted Cauliflower Hummus

A bowl of cauliflower and white bean hummus drizzled with olive oil and sprinkled with paprika.

5 from 1 vote

This roasted cauliflower hummus is perfect for those seeking a bean-free option! See notes for adding white beans or chickpeas, and using the roasted cauliflower to lighten up the classic spread. We love this with lots of crisp, raw veggies!

Prep Time15

Cook Time22

Total Time37

Course: Condiment

Cuisine: Mediterranean

Servings: servings

Calories: 125kcal

Author: Michelle Miller

Equipment

Ingredients

2 pounds cauliflower chopped
3 tablespoons olive oil divided
1/4 teaspoon thyme
1 teaspoon sea salt or to taste, divided
fresh ground black pepper to taste
1 15 ounce can white cannellini beans OPTIONAL - see notes, or chickpeas
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic grated
pinch cayenne pepper

Instructions

Preheat oven to 425º F. Line a large rimmed baking sheet with parchment paper.
Add cauliflower to the baking sheet. Drizzle the cauliflower with olive oil, and then season it with sea salt, thyme, and black pepper. Evenly coat the cauliflower by tossing it. Roast the cauliflower for 30 minutes, until the cauliflower is fork tender and is lightly golden brown. To get a thick hummus, the cauliflower needs to be cooked well to reduce the moisture content.
Allow the cauliflower 10-15 minutes to cool, and then add it to a food processor bowl (or high speed blender), along with tahini, lemon juice, olive oil, garlic, salt and pepper. Add drained white beans (cannelini beans or navy beans) or chickpeas, if desired.
Process the cauliflower hummus for 3-4 minutes. If necessary, stop and scrape down the sides. It will continue to thicken and create a smooth, silky texture the longer you process, so don’t be shy about keeping the food processor running a bit here!
Chill the hummus prior to serving (it’s delicious cold out of the fridge!). Garnish with an extra drizzle of olive oil, some paprika (or smoked paprika), and optionally some chopped parsley. Some pine nuts or toasted almonds make a great texture on this as well!

Notes

How to Store Leftover Cauliflower Hummus

Once the hummus has fully cooled, store it in an air tight container in the refrigerator up to 7 days.

The dip is best served chilled, so store it until ready to serve, and garnish it with olive oil, paprika, black pepper, or other options, like parsley or pine nuts.

How to Serve Cauliflower Hummus

Paleo Hummus or Whole30 Hummus: This cauliflower hummus recipe is a paleo and Whole30 recipe if made with the roasted cauliflower and no beans added. Serve the dip with lots of chopped veggies!

Gluten Free Dippers: Veggies or a gluten free flatbread or pita chips are great served with this dip. I also like to use rice crackers or the Simple Mills seed crackers as a dipper.

Keto Hummus Recipe: This recipe is low in carbs if made with only cauliflower (no white beans!). A 1/4 cup serving has 6 grams of total carbs, 2 grams of fiber, and 4 net carbs.

Nutrition