This roasted cauliflower hummus is a delicious chickpea-free version of hummus. There’s nothing wrong with chickpeas, but some people struggle to digest them. This cauliflower hummus is a great alternative. It’s creamy, savoury and tastes amazing spread on easy seedy crackers.
Cauliflower hummus
Cauliflower is one of my favourite vegetables as it’s incredibly versatile. It can be riced to make cauliflower rice, tabbouleh and cauliflower pizza crust. In this recipe it’s roasted to make creamy, garlicky, cauliflower hummus. If you’ve never tried it before you should definitely give this recipe a try. It’s a great way to sneak more veggies into your fertility diet!
Cauliflower hummus ingredients
The ingredients for cauliflower hummus are similar to classic hummus – just swap the chickpeas for roasted cauliflower.
How to make cauliflower hummus
Make cauliflower hummus in four simple steps:
- Get ready: Preheat the oven to 180°C (350°F). Then line a baking tray with plastic-free baking parchment.
- Roast: Place the cauliflower in a large bowl and drizzle with 1 tablespoon of the olive oil. Then sprinkle with garlic salt and toss to coat well. Next, spread the cauliflower evenly on the prepared tray and roast for 20 minutes. Turn once halfway through cooking.
- Process: Transfer the cauliflower to a food processor with the remaining 2 tablespoons of olive oil, garlic, lemon juice, tahini, cumin, black pepper and coriander and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency.
- Serve! Transfer to a serving bowl, drizzle with olive oil and sprinkle with chopped parsley to serve.
More hummus recipes to try
If you’re a hummus fan like me, then you’ll definitely want to give these flavours a go:
More tasty salsa and dip recipes to try
I hope you enjoy this cauliflower hummus recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Roasted cauliflower hummus
Ingredients
- 1 large head cauliflower (about 300g) cut into florets
- 3 tbsp extra virgin olive oil plus extra for drizzling
- ½ tsp garlic sea salt
- 1 garlic clove crushed
- Juice of 1 lemon
- 4 tbsp tahini
- ½ tsp ground cumin
- ¼ tsp cracked black pepper
- ¼ tsp ground coriander
- 2-3 tbsp filtered water
- 1 tbsp chopped fresh parsley to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with plastic-free baking parchment.
- Place the cauliflower in a large bowl, drizzle with 1 tablespoon of the olive oil, sprinkle with garlic salt and toss to coat well. Spread evenly on the prepared tray and roast for 20 minutes, turning halfway through cooking.
- Transfer the cauliflower to a food processor with the remaining 2 tablespoons of olive oil, garlic, lemon juice, tahini, cumin, black pepper and coriander and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency.
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with chopped parsley to serve.
This is easy to make and absolutely delicious. Lovely and creamy and a great alternative to a chickpea hummus.