Roasted Cauliflower Hummus - Cook Republic


  • Author: Sneh
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Vegan, Gluten Free
  • Cuisine: Mediterranean


An exciting roasted cauliflower variation for all you hummus lovers! Creamy, smooth hummus swirled with gorgeous caramelised melt-in-your-mouth cauliflower. This recipe is a fast, healthy and filling snack for you at work or the kids after school.


for the cauliflower

  • 350g cauliflower florets
  • drizzle of olive oil
  • pinch of salt and pepper

for the hummus

  • 1 can (400g) chickpeas
  • 1/4 cup tahini
  • 3 roasted garlic cloves
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/4 cup (60ml) aquafaba (chickpea soaking liquid from the can)
  • 1/4 cup (60ml) warm water
  • 1/2 teaspoon sea salt flakes

to garnish

  • handful of finely chopped parsley
  • olive oil for drizzling
  • sprinkling of sweet paprika and ground cumin
  • pan roasted chickpeas (optional)


  1. Preheat oven to 180C. Place cauliflower florets on a lined baking tray. Drizzle with olive oil and sprinkle with sea salt flakes and pepper. Mix gently to coat the florets evenly with the oil and seasoning.
  2. Roast in the pre-heated oven for approximately 35-40 minutes until cauliflower florets are caramelised and tender. (Check at around the 25 minute mark to ensure that the florets are not starting to burn. If they are, reduce oven temperature slightly and extend roasting time by 10-15 minutes. I also like to add the garlic cloves at this 25 minute mark for roasting.)
  3. Remove cauliflower from oven when done and allow to cool. Peel garlic cloves.
  4. Add all ingredients for the hummus to a food processor or blender and blend/process until smooth (approximately 2 minutes). Check for seasoning and make sure it is salted to liking. If you want it thinner, add more water.
  5. Scoop hummus into a serving bowl. Using the back of a spoon, make swirling indentations in the hummus. Drizzle olive oil over these grooves in the hummus. Sprinkle paprika and cumin. Top with roasted cauliflower, chickpeas (if using) and parsley. Serve immediately with flatbreads or carrot sticks.


Roast garlic adds a fantastic sweet depth of flavour to the hummus and makes it more-ish and less pungent. If you don’t have roast garlic on hand or forget to roast it with the cauliflower, pan toasting unpeeled cloves for 10 minutes also helps.

Good quality tahini is a must. It tends to be loose and runny thereby making your hummus a silky dream. Look for traditional Middle Eastern brands in specialty delis and grocers.

The chickpea soaking liquid from the can (aquafaba) is key to blending a smooth hummus.

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