Cauliflower Hummus

Ingredients & Substitutions

Here I explain the best ingredients for my roasted cauliflower hummus recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cauliflower – You’ll need 4 cups or 1 pound of florets, which is about an average head of cauliflower. Feel free to buy bagged florets to save time. I’ve also made this cauliflower hummus with frozen cauliflower florets or even cauliflower rice — see my tips below.
• Tahini Paste – This is my favorite brand. This sesame seed paste gives the dip its nutty flavor and is the key to make it taste like traditional hummus. Stir the natural oil back in before measuring. If a new jar is very separated, I store it upside down while unopened, so it’s easier to mix when I open it. One of my readers said she made this with almond butter instead, but the flavor is quite different.
• Extra Virgin Olive Oil – I highly recommend a good EVOO here for the best flavor. I use it to help the cauliflower brown in the oven, and blend more into the cauliflower hummus for a smooth, rich texture.
• Garlic – Adds the familiar bite you expect from hummus. I prefer fresh here, but a teaspoon of jarred garlic or 1/2 teaspoon of garlic powder will work.
• Lemon Juice – For a bright, fresh finish. Squeezing it fresh tastes the best, but this organic bottled one is my favorite shortcut.
• Spices – Cumin adds warm, earthy flavor, paprika adds mild, sweet warmth and color, and sea salt pulls the tahini, lemon, and roasted cauliflower together. If you want a kick, you can add a dash of crushed red pepper flakes, cayenne pepper, or simply black pepper.
• Ice Cold Water – To fine-tune the consistency.

How To Make Cauliflower Hummus

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Roast the cauliflower. Toss the florets with olive oil, spread them in a single layer on a baking sheet, and roast until very soft, to the point of falling apart.
2. Blend everything together. Pour the lemon juice, some of the water, and the remaining olive oil into a powerful blender or food processor first. Add the roasted cauliflower, tahini, garlic, sea salt, cumin, and paprika. Puree until very smooth, stopping to scrape down the sides as needed.
3. Adjust the consistency. Add more water, 1 tablespoon at a time, until the cauliflower hummus is creamy and scoopable. To finish, I like a drizzle of olive oil, a sprinkle of parsley, and sometimes pine nuts for garnish.

Flavor Variations

I’ve loved hearing your feedback on this cauliflower hummus recipe, and your comments have inspired me to try more flavors with it. Try these variations inspired by Wholesome Yum readers:

• Roasted Red Pepper – Blend in 1/2 cup of my roasted red peppers (about 1 medium pepper) a little at a time, tasting as you go. They add sweet, smoky flavor, but drain any excess liquid or oil, so the cauliflower hummus doesn’t get runny. For a more concentrated flavor without changing the texture, one reader had great results with 1 1/2 teaspoons of dry red pepper powder instead.
• Sun-Dried Tomato & Olive – Blend in 3 drained sun-dried tomato halves, 1/4 cup of pitted kalamata olives, and a pinch of red pepper flakes. A reader used this exact combination and I had to try it — so good!
• Basil Pesto – Add 1/4 cup pesto sauce with the other hummus ingredients. Start with just 2 tablespoons water, then add more as needed, since the pesto adds some moisture and oil. I recommend a thick pesto here for the best texture.
• Caramelized Onion & Thyme – Blend in 1/2 cup cooled caramelized onions and 1/2 teaspoon fresh thyme leaves. Since the onions add moisture, start with 2 tablespoons of water instead of the full amount. This one came directly from a reader request on my original cauliflower hummus.
• Roasted Garlic & Herb – Replace the raw garlic with 1 small head roasted garlic (about 6-8 large cloves), which you can actually roast at the same time as the cauliflower. Pop out the roasted cloves and add them to the blender, along with 1 tablespoon chopped fresh parsley and 1 teaspoon fresh thyme leaves.
• Add Protein – Try a scoop of whey protein powder or even blending in some cottage cheese to add protein without the carbs of chickpeas.

Serving Ideas

I usually eat cauliflower hummus cold, with crisp dippers or as part of a Mediterranean-style plate. Try it with:

• Fresh Vegetables – Cucumber slices are my go-to, but celery sticks, bell pepper strips, and carrots are all good for scooping up the creamy dip.
• Crackers & Flatbread – For crunch, try my baked cheese crisps or almond flour crackers. For a soft dipper, tear up my low carb pita bread.
• Make It A Meal – I like a scoop over my Greek chicken bowls, or serve it with shakshuka for a savory brunch spread.