Roasted cauliflower hummus garnished with purslane, olive oil and pistachios in a light blue bowl. Pita chips on the side.

5 from 1 reviews

Hummus with cauliflower. No chickpeas in this recipe. As yummy as your regular hummus dip.



Roasted Cauliflower:


Optional Toppings:

Extra virgin olive oil, pistachios, herbs


To Roast Cauliflower Florets:

Preheat oven to 420F. Line a baking sheet with parchment paper.

Place the cauliflower florets on it in a single layer.

Drizzle olive oil over them and sprinkle salt. Stir with a spoon so that all the florets are evenly coated.

Roast for 25 minutes or until tender. Let them cool.


To Make Hummus:

Put the roasted and cooled cauliflower florets along with parsley, tahini, lemon juice, water, cumin and garlic into your food processor. Blend until smooth.

Add extra water if it is too thick for you.

Taste and adjust seasoning if needed.



Transfer the hummus into a bowl and drizzle a little olive oil over it. Garnish with pistachio and herbs.

Keywords: cauliflower hummus, low carb hummus, cauliflower dip, hummus with cauliflower