Cauliflower Hummus

The roasted cauliflower and tahini blend into a creamy, zesty, and lighter hummus that’s made for dipping! Nobody will even notice the missing beans. Serve with a rainbow of veggies for ultimate nourishment and satisfaction.

Serves 4-6


1 medium to large head of cauliflower

1 tablespoon olive oil (for roasting the cauliflower)

1 large garlic clove, roughly chopped

2 tablespoons lemon juice

¼ cup tahini

2 tablespoons olive oil

½ teaspoon cumin

1 teaspoon lemon zest

½ teaspoon sea salt

2-4 teaspoons water

Sea salt to taste

Garnish: chopped fresh cilantro, paprika, sumac, and olive oil


Preheat the oven to 400 degrees. Chop the cauliflower into florets. Add the pieces to a bowl and mix with a tablespoon of olive oil and a touch of sea salt. Please the florets on a parchment lined baking sheet. Roast for 18-20 minutes or until golden around the edges. Remove from the oven and let cool.Place the cooled cauliflower, garlic, lemon juice, tahini, and olive oil in a food processor and process until well-combined. Add the cumin, lemon zest, and salt, then process again. Slowly drizzle in water and process until the desired consistency is reached (up to ¼ cup). Process until completely smooth and creamy, scraping down the sides as necessary. Season with sea salt to taste. Place the hummus into a serving bowl and top with paprika or sumac, a drizzle of olive oil, and cilantro.