Description
This Crispy Roasted Cauliflower Hummus offers a delightful twist on traditional hummus by incorporating flavorful roasted cauliflower florets for a smoky, crispy texture. Blended with creamy tahini, garlic, lemon juice, and chickpeas, this creamy dip is perfect for serving with pita bread, fresh vegetables, or as a sandwich spread. Garnished with toasted pine nuts and parsley, it’s a delicious and nutritious appetizer or snack that’s simple to prepare in under 40 minutes.
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 Base
- 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)
Garnishes
- Olive oil
- Parsley
- Toasted pine nuts
- Paprika
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the cauliflower. This high temperature ensures that the florets become crispy and golden.
- Prepare and Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the florets out on a baking sheet in a single layer, then roast them in the oven for 25–30 minutes, or until they develop a golden color and crispy edges.
- Reserve Crispy Florets: Once roasted, set aside a handful of the cauliflower florets to use as a topping later for added crunch and presentation.
- Blend the 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 a pinch of salt. Blend until smooth, gradually adding 3 to 5 tablespoons of water to reach your desired creamy consistency.
- Adjust Seasoning: Taste your hummus and adjust the seasoning by adding more lemon juice or salt if needed to balance the flavors perfectly.
- Assemble and Garnish: Spoon the hummus into a serving bowl. Top with the reserved crispy cauliflower florets and garnish with a drizzle of olive oil, chopped fresh parsley, toasted pine nuts, and a sprinkle of paprika for an extra burst of flavor and color.
- Serve: Enjoy this flavorful hummus with warm pita bread, fresh vegetable sticks, or as a delicious spread for sandwiches and wraps.
Notes
- For extra smoky flavor, you can sprinkle a bit more smoked paprika on top before serving.
- Adjust the water quantity gradually to avoid a too-thin consistency.
- Storing leftover hummus in an airtight container in the fridge will keep it fresh for up to 4 days.
- Toasted pine nuts add a nice crunch and a nutty flavor, but you can substitute with toasted almonds or walnuts if preferred.
- This hummus is naturally gluten-free and vegetarian.
