Roasted Cauliflower Hummus Recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while maintaining a neutral flavor.

Rinse the whole head of cauliflower and cut it into medium-sized pieces.

Line a baking pan with parchment and foil for easy cleanup.

Season the cauliflower pieces with a blend of paprika, Cayenne, dry mint, oregano, onion powder, garlic powder, salt, pepper, and cumin.

Add 3 tablespoons of extra virgin olive oil to the seasoned cauliflower and mix well.

Place the seasoned cauliflower in the oven at 375°F until golden and crispy on the outside and soft on the inside.

Allow the roasted cauliflower to cool down a little bit.

Transfer the cooled cauliflower to a food processor.

Add 2 tablespoons of tahini and 3 tablespoons of lemon juice to the food processor.

Thin out the mixture with 1-2 tablespoons of water as needed.

Blend the mixture until very smooth, tasting to see if more lemon juice or 1 teaspoon of pomegranate molasses is needed.

Garnish the hummus with fresh pomegranates, parsley, and a drizzle of olive oil.

Serve the hummus as a dip with pita crackers, hot pita bread, or focaccia.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens