Name: Roasted Cauliflower Hummus
Prep time: 20 min
Total time: 50 min
Ingredients: 3 cups cauliflower florets; 3 cloves garlic; 3 tablespoons lemon juice; 1 15-oz. can no-salt-added cannellini beans or other white beans (1½ cups); 1 tablespoon tahini; Sea salt, to taste; 2 tablespoons chopped fresh basil, oregano, and/or flat-leaf parsley; 1 tablespoons chopped toasted pine nuts (optional); Red pepper flakes

Prep-time: 20 minutes / Ready In: 50 minutes
Makes 2½ cups
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Searching for a new way to eat your cruciferous veggies? This roasted cauliflower hummus will do the trick. The tender florets are puréed in a food processor and enhanced with creamy cannellini beans, nutty tahini, and savory garlic. The end result is a scrumptious, spreadable, and oh-so-satisfying dip that can be used as the centerpiece of a crudités board or slathered onto a sandwich packed full of your favorite fixings. Whichever way you want to enjoy it, this cauliflower hummus is oil-free and bursting with good-for-you ingredients that taste just as delicious as anything you can find at the store.

By Shelli McConnell, Mar 22, 2022

Ingredients

3 cups cauliflower florets
3 cloves garlic
3 tablespoons lemon juice
1 15-oz. can no-salt-added cannellini beans or other white beans (1½ cups)
1 tablespoon tahini
Sea salt, to taste
2 tablespoons chopped fresh basil, oregano, and/or flat-leaf parsley
1 tablespoons chopped toasted pine nuts (optional)
Red pepper flakes

Instructions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange cauliflower and garlic evenly in prepared baking sheet. Brush with 1 tablespoon of the lemon juice. Roast 20 to 25 minutes or until tender. Cool 10 to 15 minutes.
Transfer cauliflower and garlic to a food processor along with the remaining 2 tablespoons lemon juice, the beans, and tahini. Season with salt. Process until smooth, adding ¼ cup water or more to thin to desired consistency.
Transfer hummus to a bowl. Serve immediately or cover and chill up to 3 days. To serve, top with herbs and, if desired, pine nuts. Sprinkle with crushed red pepper. Serve with veggies and crispbread crackers.

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5 Comments

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(4.83 from 6 votes)

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Pia2 months ago

I made this with purple cauliflower and it was delicious and beautiful. Thanks for the recipe!

lisa buchanan9 months ago

loved it, thanks for posting and helping us be healthier. I also saved a couple of small pieces of cauliflower and topped the dish with that.

Chad10 months ago

Made this delicious hummus but added a twist.
Added one small Habenero while toasting the cauliflower and garlic.

Took Ezekiel wrap and sprinkled a small amount of vegan cheese, added the hummus, drizzled raw honey with chopped dates sprinkled on top and backed for 10 minutes.
My family loved the heat and sweet.

Thank you forks!

Irina10 months ago

Wow! Looks so good! Great ingredients! I create so many of my own recipes but never thought of cauliflower hummus… Thank you! Vegan for 17 years and love it!
Irina

Beverly Diane Riedel2 years ago

very good, I added some roasted red peppers .
So you ever have nutritional values for the recipes ?
thank you

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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