Cauliflower Hummus

This post is also available in: Portuguese (Brazil), Spanish

By Alicia Ghio

Hummus is a favorite snack in our house. It’s the perfect dip for a stack of fresh cut vegetables like carrots and celery.

Traditionally, hummus is made with chickpeas (also known as garbanzo beans). However, in an effort to trim a few calories and reduce the amount of carbohydrates in our diet, I decided to try swapping in cauliflower for the garbanzo beans.

The result is nutty, flavorful dip that, I think, is as good as the original. The key is to roast the cauliflower before blending it with the other ingredients. Roasting the cauliflower brings out a richer flavor that is a nice balance for the tangy lemon and tahini.
Cauliflower Hummus

Serves 4-6

  • 1 small head cauliflower, broken into florets
  • Olive oil
  • 2 garlic cloves, coarsely chopped
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss the cauliflower florets with some olive oil and spread out on a foil-lined rimmed baking sheet.
  3. Roast in the oven for 20-30 minutes, until the florets are tender and the edges golden.
  4. Remove from oven and let cool.
  5. In a food processor, toss in the cooled cauliflower florets, garlic cloves, tahini, lemon juice and olive oil. Season with salt and pepper.
  6. Put on the lid and puree until smooth. If the mixture looks thicker than you’d like, feel free to add in a tablespoon or two of water to thin it out.
  7. Scoop the hummus into a bowl and enjoy with fresh vegetables.

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