It is no secret I LOVE hummus! It is my go to for jazzing up a salad or veggie dish, to have as a snack with something crunchy to dip, or to experiment with in creating different iterations of this classic deliciousness. Beetroot hummus is a beautiful visual, pumpkin hummus is incredible more-ish, and then there are various greens and herbs you might combine – I love coriander personally. Another nice little rendition is stirring a little fresh curry paste through your hummus – trust me, give it a go!
And here, my friends, is another idea for you – cauliflower hummus. What I love about this recipe – aside from the yummy taste and solid nutrition, is that it uses the whole cauliflower. I have roasted it for a gorgeous, nutty flavour, but you could also steam the cauliflower if you prefer. I have also roasted the leaves of the cauliflower and used them as a garnish and in the hummus itself.
I have left some chickpeas whole to use as a garnish to add texture and interest, and have also used pomegranate, radish, sesame seeds and some edible flowers from the garden to pretty it up here, but just know that it is just as delicious without too much fuss, and just a slug of olive oil on top. Make it your own!
Roasted Cauliflower Hummus
1 medium-large head of cauliflower
2-3 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, peeled and chopped
1 cup cooked chickpeas
½ cup water
¼ tsp sea salt, or more to taste
Radish and pomegranate to garnish (optional)
Wash your cauliflower and don’t pat dry.
Cut off the outer leaves but don’t throw them out. Cut the cauliflower into florets roughly the size of 1-2 thumbs, slicing up the stem also.
Place the florets, stem and leaves – slicing any particularly thick or large leaves into smaller pieces – into a baking dish with a lid.
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to combine.
Bake with the lid on at 200°C for about 20 minutes, until it begins to soften.
Remove the lid and spread out your cauli – you may need to transfer onto a lined baking tray or two so as not to crowd them too much. Drizzle a little olive oil and sea salt over ½ cup of the chickpeas and add them to the roasting cauliflower.
Continue cooking for around 10-15 minutes, or until cauliflower is completely tender and golden-brown in places – not charred. You may need to remove some of the leaves or the chickpeas earlier as they will cook more quickly. Remove from the oven and set aside the chickpeas and the smaller leaves to use as garnish.
Transfer the rest to a blender with the remaining ingredients and blend. Add more water if you need a runnier dip. Taste and add extra sea salt or lemon juice as desired.
Place in a bowl and garnish with the roasted chickpeas, sliced radish, pomegranate, edible flowers, and extra olive oil as desired.