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Square overhead photo of a bowl of cauliflower hummus with crackers, celery, and carrots on a platter next to it.
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Cauliflower Hummus

Though I've never been a traditionalist in my kitchen, this Cauliflower Hummus surprised me. Cauliflower does a beautiful job standing in for chickpeas, creating a dip that is every bit as delicious as the original. Try it once and like me, you will be addicted!
Course Appetizer, Snack
Cuisine American
Keyword dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 207kcal
Author Wendy Polisi

Equipment

  • Food Processor

Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon avocado oil
  • Salt and pepper to taste
  • 1 teaspoon minced garlic
  • ¼ cup fresh lemon juice
  • ⅔ cup tahini
  • 1 teaspoon ground cumin
  • Everything seasoning Za'atar, or sesame seeds, for serving

Instructions

  • Preheat oven to 400 degrees. Like a baking sheet with parchment paper.
  • Arrange the cauliflower on the baking sheet and drizzle with avocado oil. Toss to coat. Season with salt and pepper. Bake for 20 minutes, until tender.
  • Transfer the cauliflower to a food processor and add garlic, lemon juice, tahini, and cumin. Process until smooth, about 2 minutes.
  • If you would like a thinner dip, add additional lemon juice or water, 1 tablespoon at a time until the desired consistency is reached.

Nutrition

Calories: 207kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 39mg | Potassium: 427mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 51mg | Calcium: 63mg | Iron: 2mg