Roasted Cauliflower Hummus

4 servings (600 g)

oven (or air fryer), blender

Preparation: 10 minutes - Roasting time: 20 minutes – Keeps up to 3 days in the fridge

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Ingredients

1 head of cauliflower (500 g)
3 tablespoons extra virgin olive oil
3 tablespoons (45 g) tahini (see tips)
6 to 8 tablespoons (100 to 120 ml) water
1 lemon, juice
1 clove garlic, grated (optional)
½ to 1 ½ teaspoons ground cumin
black pepper and sea salt
Garnish (optional): olive oil, smoked paprika, pumpkin seeds, cucumber, cherry tomatoes, red onion, and fresh oregano

This roasted cauliflower hummus from my book ‘Keto in 15 Minuten Mediterraan’ looks like the classic version with chickpeas but it is completely bean free and tastes deliciously fresh and creamy thanks to the tahini, olive oil, and fresh lemon juice.

Perfect if you have a sensitive stomach and have trouble digesting chickpeas and beans. If you didn’t know beforehand, you wouldn’t even guess that this dip was made from cauliflower!

Cauliflower is exceptionally rich in calcium and vitamin C. The green leaves, in particular, are packed with nutrients, so don’t throw them away—just roast them along with the rest.

When you roast cauliflower in the oven, it develops a delicious smoky flavor, which is essential for tasty cauliflower hummus. Don’t skip this step!

You can serve the hummus as an appetizer with vegetable crudités or crackers, but it’s also delicious as a filling in, for example, roasted sweet potatoes served with pan-fried chicken or smoked tofu as a main course. Leftovers also make a tasty spread on flatbread or in a meal salad.

Enjoy!

Love,

Roasted Cauliflower Hummus - from my cookbook Keto in 15 Minuten Mediterraan

DIRECTIONS:

Preheat the oven (or air fryer) to 175 °C.
Cut the cauliflower into small florets and the stem into small cubes. Arrange everything on a baking sheet, drizzle 1 tablespoon of olive oil over the cauliflower, and roast for 20 minutes until the pieces are fully cooked.
Place the roasted cauliflower in a powerful high-speed blender along with 2 tablespoons of olive oil, the tahini, water (as much as needed to cover the ingredients), the juice of one lemon (or apple cider vinegar to taste), and, if desired, a grated clove of garlic. Blend until creamy. Season with ground cumin, salt, and pepper to taste.
Garnish with olive oil, smoked paprika, pumpkin seeds, cucumber slices, halved cherry tomatoes, red onion rings, and fresh oregano, basil, or parsley.

JULIE’S TIPS & TRICKS:

Delicious with vegetables for dipping, crackers, flatbread... or as a filling in roasted sweet potatoes, for example.
I used roasted sesame paste with sea salt (from an organic store) and added another teaspoon of sea salt to the hummus. Keep in mind that unsalted tahini is much more bitter.