Cauliflower Hummus

  • Author: Food Sense Now


  • 1 medium head of Cauliflower, cut into small florets (about 8 cups)
  • 7 Tbsp Olive Oil, divided
  • 2-4 tsp of Chopped Garlic or 2-4 cloves, chopped
  • 3 Tbsp Tahini (Sesame Paste)
  • 1/3 Cup Lemon Juice
  • 1/8th tsp Cumin
  • 1 tsp Sea Salt, divided plus more to taste
  • 1/4 tsp smoked Paprika


  • Preheat Oven to 425 Degrees
  • Cut Florets off of Cauliflower and place on Sheet
  • On Sheet pan lined with Foil or a Silpat sheet, toss Cauliflower, 2 Tbsp Olive Oil and ½ tsp Salt until Cauliflower is coated
  • Roast for 25 minutes or until parts of the florets are browned
  • Cool Cauliflower (you can roast cauliflower up to two days before making hummus
  • Place Cauliflower in High Speed Blender or Food Processor. Add Garlic and Tahini and Blend. Drizzle in 3 Tbsp Olive Oil, Lemon Juice Cumin and ½ tsp Sea Salt.  Process until smooth
  • Adjust seasoning with more Sea Salt if desired
  • Transfer to serving dish. Drizzle with 1-2 more Tbsp Olive Oil and Sprinkle with Smoked Paprika


  • Calories: 464
  • Sugar: 2g
  • Sodium: 360mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Carbohydrates: 52g
  • Fiber: 7g
  • Protein: 12g
  • Cholesterol: 7mg