Name: Roasted Cauliflower Hummus
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Healthy
Ingredients: 1 medium cauliflower, cut into florets; Olive oil, for roasting; 2 or 3 medium lemons; 1 1/4 cup (200g) cooked chickpeas (approx. half a can); 1/2 cup (8 Tablespoons) tahini paste; 1 or 2 garlic cloves, minced; 1/4 cup (60 ml) lemon juice (from the above listed lemons); 1 teaspoon agave syrup; 1 teaspoon paprika powder; Salt and pepper; 4-5 pita bread; Olive oil; 1 garlic clove, minced; Pine nuts and/or parsley to garnish

Roasted Cauliflower Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Delphine Fortin
Prep Time: 1 hour 30 mins
Total Time: 1 hour 30 mins
Yield: 2 cups 1x
Category: Savory
Cuisine: Healthy

Let’s bring classic hummus to the next level with this new version made with roasted lemon cauliflower! A beautiful healthy vegan dip to serve with pita chips.

Ingredients

Scale

For the hummus:

1 medium cauliflower, cut into florets
Olive oil, for roasting
2 or 3 medium lemons
1 1/4 cup (200g) cooked chickpeas (approx. half a can)
1/2 cup (8 Tablespoons) tahini paste
1 or 2 garlic cloves, minced
1/4 cup (60 ml) lemon juice (from the above listed lemons)
1 teaspoon agave syrup
1 teaspoon paprika powder
Salt and pepper

For the pita chips:

4–5 pita bread
Olive oil
1 garlic clove, minced
Pine nuts and/or parsley to garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Line a baking tray with parchment or a silpat mat.
Lay the cauliflower florets out on the tray and drizzle lightly with olive oil. Halve the lemons and place them face down on the sheet. Roast for 40 minutes, or until the cauliflower is golden. Halfway through the cooking time, toss the cauliflower and remove the lemons from the oven.
Remove from the oven and let cool for 20 minutes.
When the cauliflower is cooled, add it to the bowl of a large food processor. Process for about 30 seconds, stopping to scrape the sides as needed. Add the chickpeas, tahini paste, garlic cloves, juice from the roasted lemons*, agave, paprika, salt and pepper. Process until very smooth, up to 1-2 minutes if needed. Add more water or lemon juice if needed.
Taste and adjust the seasoning.
For the pita chips: line a baking tray with parchment paper. Slice the bread into triangles and lay down to the tray. Lightly brush with olive oil and sprinkle some garlic over. Grill in the oven for about 10 minutes.
Serve the hummus garnished with more extra-virgin olive oil, roasted pine nuts, or chopped parsley, and enjoy with the pita chips.

Notes

* You want about 1/4 cup of lemon juice. If you don’t get enough from the roasted lemons, you can complete with the juice of a raw lemon until you reach 1/4 cup.