Name: Cauliflower Hummus
Yield: 2
Ingredients: 1 ½ pounds of yellow cauliflower (about 1 large head), cut into large florets - white cauliflower is ok too; ½ cup olive oil; 1 tsp fine sea salt; -; ¼ cup tahini; 1 tsp fine sea salt; ¼ cup lemon juice; ¼ cup water

The word hummus in Hebrew means chickpea but hummus as a dip or spread has taken on a life of its own. I like to think of it as almost a verb, to hummus something is creating a delicious, richly flavorful dip that can be made from so many different vegetables and legumes. This cauliflower hummus is made of oven caramelized cauliflower and the other classic ingredients like really good tahini for your new go-to.

Check out our Mezze collection of dishes (including this one) in Recipe Notes below.

Cauliflower Hummus

Rated 3.3 stars by 6 readers

Author

Helen Park

Servings/Yield

2 cups

Ingredients

1 ½ pounds of yellow cauliflower (about 1 large head), cut into large florets - white cauliflower is ok too
½ cup olive oil
1 tsp fine sea salt
-
¼ cup tahini
1 tsp fine sea salt
¼ cup lemon juice
¼ cup water

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Directions

Preheat the oven to broil.
Toss the cauliflower florets with the salt and olive oil to coat.
Broil on high for 10 minutes or until caramelized.
Remove the tray and turn the cauliflower over. Continue broiling again for another 10 minutes or until the cauliflower is nicely caramelized and totally tender.
Transfer the cauliflower to a food processor and add the tahini, salt, lemon juice, and water.
Process the roasted cauliflower hummus until smooth and fluffy.
Enjoy with za’atar pita chips and fresh vegetables.

Recipe Note

Recipe Notes

This recipe works really well with leftover roasted cauliflower also. Just substitute 1 ½ cup cooked cauliflower and continue with the food processing steps above.

You can read more about Mezze and a collection of great recipes to share with family and friends or just to stock your fridge for a delicious week to come.