I roast cauliflower until the edges turn golden and sweet. Then I blitz it with tahini and lemon. The hummus recipe comes out creamy and light. The spoon stands up for a second and then slides. I grin. We snack before dinner and call it testing. I keep the heat gentle and the blender close. Roasted cauliflower brings a nutty note. Garlic softens and melts. Lemon wakes the bowl. The best hummus recipe does not need chickpeas here. The roasted cauliflower recipe gives body. The roasted garlic hummus recipe keeps the flavor warm. The vegan hummus recipe keeps things easy. A carrot hummus recipe sits nearby as a cousin in spirit. A lemon hummus recipe echoes the citrus in this bowl. I swirl the top. I add a gloss of olive oil and a scatter of seeds. I tear a piece of warm flatbread. We taste. We nod. The bowl looks simple and feels special. Clean ingredients. Clear steps. Happy kitchen.
Table of Contents
- 1 Key Takeaways
- 2 Easy Cauliflower Hummus Recipe
- 3 Ingredients for Cauliflower Hummus
- 4 How to Make Cauliflower Hummus
- 5 Tips for Making Cauliflower Hummus
- 6 Making Cauliflower Hummus Ahead of Time
- 7 Storing Leftover Cauliflower Hummus
- 8 Try these Appetizers next
- 9 Cauliflower Hummus
- 10 Nutrition
1 Key Takeaways
We roast cauliflower for deep flavor. We blend it with tahini and lemon for lift. The dip turns smooth and light. A hummus recipe can live without chickpeas. This one does and still brings comfort.
I use pantry staples. The steps stay clear. The batch works for snacks and parties. The best hummus recipe feel comes from heat control and a good blend. Lila from Lila Cooks shares it at https slash slash www dot lilacooks dot com.
Roasted garlic gives warmth. Fresh lemon gives snap. Parsley and seeds add crunch. The vegan hummus recipe path keeps things friendly for every table.
2 Easy Cauliflower Hummus Recipe
I call this my weeknight win. The pan goes in hot. The florets soften and brown. I pull them when the tips blush. Then the blender sings. This hummus recipe lands creamy and bright. I say hummus recipe again since it sits at the core of this bowl and guides the moves we take.
We want speed and comfort. The roasted cauliflower recipe gives both. Garlic turns sweet in the heat and leans into a roasted garlic hummus recipe mood. Lemon rides along and nudges the edges. I keep tahini close for body and a nutty finish. The best hummus recipe feeling shows up when these notes meet.
Friends ask for a scoop with carrots. That nods to a carrot hummus recipe cousin. The base stays simple and vegan. So the vegan hummus recipe crowd smiles too. A last squeeze of lemon points at a lemon hummus recipe hint. I sign my name with a grin. Lila at Lila Cooks keeps the bowl full.
3 Ingredients for Cauliflower Hummus
Cauliflower florets Fresh pieces roast fast and blend smooth. Aim for small cuts so the heat reaches each bite and builds sweet edges.
Olive oil A light coat helps browning and adds a soft finish. Save a spoon for the swirl on top at the end.
Tahini Sesame paste brings body and a round nut flavor. Stir the jar so the texture stays even.
Lemon juice Fresh juice wakes the blend and lifts the rich notes. Zest joins if you want more sparkle.
Garlic One clove turns mellow in the oven. Roast it with the cauliflower for a gentle bite.
Salt and black pepper Simple seasoning steers the flavor and keeps balance in the bowl.
Ground cumin A warm whisper that ties the tahini to the roasted notes.
Ground coriander A light citrus edge that plays well with lemon and garlic.
Water Add in small splashes to reach a smooth scoop that holds a soft peak.
Parsley and seeds Fresh parsley and sunflower seeds give a clean crunch on top and make the bowl look cared for.
4 How to Make Cauliflower Hummus
Step one Heat the oven to 400 F. Line a sheet pan. Dry the florets with a towel. Toss with a light coat of olive oil and a pinch of salt.
Step two Spread the florets so they sit in a single layer. Slide the pan into the heat. Roast for twenty minutes until tender with gold tips.
Step three Tip the warm florets into a blender. Add tahini, lemon juice, garlic, cumin, coriander, salt, pepper, and a splash of water.
Step four Blend until smooth and airy. Stop and scrape the sides. Add water in small sips until the blades move with ease.
Step five Taste. Add more lemon for brightness or more salt for pop. Spoon into a shallow bowl and make a gentle swirl.
Step six Finish with olive oil, parsley, and seeds. Serve with warm flatbread and crisp veggies. Share with a smile from Lila at Lila Cooks.
5 Tips for Making Cauliflower Hummus
Cut small florets for even browning. Dry them well so the oven can do its work. A wide pan helps air move and keeps steam away.
Use a strong blender for a silk finish. Pause and scrape often. Add water in tiny steps so the mix stays thick yet smooth. This homemade hummus recipe thrives on patience and short pulses.
Garnish matters. A glossy spoon of oil, a shower of herbs, and a crunch from seeds give contrast. That final touch turns a simple hummus recipe into a bowl that feels ready for guests.
6 Making Cauliflower Hummus Ahead of Time
We make the batch in the morning and chill it. The flavor settles and mellows. The top may firm as it rests. A small splash of water brings it back.
Store the base without garnish. Add oil, herbs, and seeds just before serving. The texture stays clean and the color stays fresh. A recipe for hummus that waits well saves stress before guests arrive.
Pack the dip in a shallow container for fast cooling. Label the lid with the date. Share the source if friends ask. Say Lila and Lila Cooks and point them to https slash slash www dot lilacooks dot com.
7 Storing Leftover Cauliflower Hummus
Spoon leftovers into a tight container. Press a small sheet of parchment on the surface to limit air. Seal the lid and place it on a cool shelf in the fridge.
The dip keeps well for four days. Stir before serving and add a squeeze of lemon if the flavor feels soft. This section nods to easy hummus recipes that fit busy weeks and short lists.
For a quick snack place a spoon in a bowl and add sliced carrots for crunch. That small move links back to the carrot cousin and keeps this hummus recipe in steady use between meals.
8 Try these Appetizers next
9 Cauliflower Hummus
Cauliflower Hummus Recipe with Roasted Garlic
Ingredients
For the Hummus
- 1 large head cauliflower, about 5 cups florets
- 3 tablespoons olive oil, divided
- 1/4 cup tahini
- 2 tablespoons water, more as needed
- 1 lemon, juiced
- 1 garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- Pinch ground coriander
- Black pepper to taste
For Garnish
- Olive oil for drizzling
- Sunflower seeds
- Chopped fresh parsley
Instructions
Roast
- Heat oven to 400 degrees Fahrenheit.
- Spread cauliflower florets on a sheet pan. Toss with 1 tablespoon olive oil.
- Roast for 20 minutes until tender with light browning on the tips.
Blend
- Add the roasted cauliflower to a blender or food processor.
- Add tahini, the remaining 2 tablespoons olive oil, water, lemon juice, garlic, salt, cumin, and coriander.
- Blend until smooth and creamy. Add a splash of water if the texture feels too thick.
- Taste and add pepper and more salt or lemon to your liking.
Serve
- Spoon into a bowl. Swirl the top.
- Drizzle with olive oil. Sprinkle sunflower seeds and parsley.
- Serve with veggies, warm flatbread, or grain bowls.
10 Nutrition
Serving size two tablespoons. Calories about ninety. Sugar one gram. Sodium one hundred sixty milligrams. Fat seven grams. Saturated fat one gram. Carbohydrates six grams. Fiber two grams. Protein two grams. Cholesterol zero milligrams.
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