Roasted Cauliflower Hummus That Will Ruin Regular Hummus for You Forever
The first time I made roasted cauliflower hummus, I wasn’t expecting it to replace traditional chickpea hummus in my heart. But one bite—just one—and I was hooked. This dip is smoky, creamy, nutty, and packed with such deep flavor that every time I serve it, someone always asks for the recipe before the bowl is even empty. It’s light yet rich, earthy yet bright, and what’s truly magical is how the humble cauliflower transforms into something luxurious with just a bit of roasting.
This recipe is perfect for impressing at dinner parties, replacing boring sandwich spreads, or adding a nutritious twist to your snack rotation. And the best part? It’s naturally gluten-free, easy to make vegan, and adaptable to pretty much any diet. Whether you’re using it as a dip, a spread, or a spoon-it-straight-from-the-jar type of snack (guilty!), this roasted cauliflower hummus is going to be your new favorite go-to.
Preparation Time
Prep time: 10 minutes
Roasting time: 25–30 minutes
Blending time: 5 minutes
Total time: About 45 minutes
Serves: 4–6 people as a dip or side
Difficulty: Easy
Let’s gather what we need before we dive into the magical steps of turning cauliflower into gold.
The necessary ingredients (possible in all kinds of variations)
1 medium head of cauliflower (cut into florets)
2 tablespoons olive oil (plus more for drizzling)
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional, but adds depth)
Salt and pepper to taste
2 tablespoons tahini (more if you like it creamier)
2 cloves garlic (roasted or raw, your call!)
Juice of 1 lemon
¼ teaspoon ground turmeric (optional, for color and anti-inflammatory boost)
2–4 tablespoons cold water (adjust for desired consistency)
Optional Toppings:
Drizzle of olive oil
Chopped parsley
Toasted pine nuts or sesame seeds
Pomegranate seeds for sweetness and color
A sprinkle of za’atar or sumac for Middle Eastern flair
Before we get into the actual steps, let’s talk alternatives for dietary needs and taste preferences.
For a vegan version: This recipe is already vegan, as long as you stick to plant-based toppings.
For a spicier version: Add a pinch of cayenne or half a roasted chili.
For a protein boost: Blend in a few tablespoons of white beans or chickpeas.
For a nuttier flavor: Swap olive oil with roasted sesame oil or blend in a spoon of almond butter with tahini.
For a richer hummus: Roast the garlic alongside the cauliflower—trust me, it gets sweet and mellow.
Now, let’s get to the part where the magic happens.
The steps of preparation (possible in all kinds of variations)
This part is where your kitchen starts to smell incredible and your future hummus dreams become a reality.
Preheat the oven to 425°F (220°C).
Spread cauliflower florets on a baking sheet and drizzle with olive oil, cumin, paprika, salt, and pepper. Toss to coat.
Roast in the oven for 25–30 minutes until golden brown and crispy on the edges. Stir halfway for even browning.
Let the roasted cauliflower cool for 5–10 minutes so it doesn’t steam in the blender.
Transfer the cauliflower to a food processor or high-speed blender.
Add tahini, lemon juice, garlic, turmeric (if using), and a couple of tablespoons of cold water.
Blend until creamy and smooth. Scrape down the sides and blend again as needed.
Taste and adjust seasoning—add more lemon for brightness, tahini for creaminess, or water for a looser texture.
Spoon into a serving bowl and make a little swirl on top with the back of a spoon.
Drizzle with olive oil and add any toppings you like—parsley, pine nuts, pomegranate seeds, za’atar, or all of the above.
And that’s it! What you’ll have is an insanely creamy, smoky, rich hummus that you’ll probably end up eating warm with a spoon. (I definitely did.)
Nutritional Benefits
This isn’t just delicious—it’s incredibly good for you too.
Rich in fiber: Cauliflower is packed with fiber, which supports digestion and keeps you feeling full.
High in antioxidants: Cauliflower and turmeric provide antioxidants that help reduce inflammation.
Low in carbs: A perfect option for low-carb or keto diets.
Heart-healthy fats: From tahini and olive oil, which support cardiovascular health.
Plant-based protein: While not high in protein on its own, tahini adds a nice protein bump.
Vitamin C powerhouse: Roasted cauliflower provides a generous dose of vitamin C, boosting immunity.
No refined ingredients: This recipe is clean and free of processed junk.
Great for gut health: Garlic and tahini support healthy gut bacteria.
Let’s take this beautiful base and play with it a little…
Possible Additions or Upgrades
Blend in roasted red peppers for a Mediterranean twist.
Add harissa for a spicy North African version.
Mix in a spoon of Greek yogurt for extra tang (not vegan).
Top with crumbled feta or goat cheese.
Serve warm with sautéed mushrooms or caramelized onions.
Swirl in a spoonful of pesto for an herby finish.
Use it as a pizza base sauce for a low-carb crust.
Spread in sandwiches or wraps instead of mayo.
Use as a base for a roasted veggie bowl or buddha bowl.
Freeze in small portions to defrost when needed—great for meal prep!
Now, let’s answer the most common questions I get every time I share this.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes! Just thaw and pat it dry before roasting so it gets golden and not soggy.
Do I need a food processor or can I use a blender?
Both work, though a high-speed blender gives a silkier texture.
Can I make this without tahini?
You can. Swap with almond butter, Greek yogurt, or just skip it for a lighter version.
How long does it last in the fridge?
It stays fresh in an airtight container for 4–5 days.
Can I freeze it?
Absolutely. Freeze in small portions and defrost overnight in the fridge.
Is it okay to eat warm?
Yes! I actually prefer it slightly warm—it’s extra cozy that way.
What should I serve it with?
Pita, crackers, fresh veggies, toast, grain bowls, or even as a pasta sauce!
Can I roast the garlic with the cauliflower?
Yes! Just wrap it in foil with a drizzle of oil and roast it alongside. It becomes sweet and mellow.
How do I make it extra smooth?
Use cold water while blending and let the cauliflower cool slightly before processing.
Can I double the recipe?
Definitely. It scales well, but make sure your food processor or blender can handle the volume.
From my kitchen to yours, I hope this roasted cauliflower hummus brings as much joy to your table as it has to mine. Whether you’re serving it at a party or just enjoying it in your PJs with a spoon (no judgment!), this recipe never disappoints.
