A simple twist on a classic hummus recipe. This hummus is creamy, smooth, flavourful, and a million times better than even your very favourite store-bought version. Made using a handful of simple ingredients including cauliflower, tahini, olive oil, lemon, and cumin. Let’s make this hummus your new favourite snack to go along side some healthy gluten-free crackers.
What is Hummus?
Hummus is a smooth, luscious, and creamy dip. It is typically made from cooked chickpeas, but in this recipe we are swapping them out for cauliflower! Hummus also includes tahini (ground sesame seeds), olive oil, lemon juice, garlic, salt, and ground cumin. It is a classic dish from the Middle East and the Mediterranean. It can be served warm or cold, as a dip or as a spread, and most of all, it’s downright delicious.
Quick Tip:
Use quality tahini and enough of it. Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavour. There are all sorts of tahini options out there. You can find the one I used here.
What to Eat with Hummus?
- Veggies! Some of the most popular hummus-dipping veggies include grape tomatoes, sliced cucumber, carrot sticks, sugar snap peas, bell peppers and radish.
- Create your own platter and serve it with warm gluten-free wraps, olives, and fresh vegetables.
- Use in place of mayonnaise or mustard.
- Getting tired of plain avocado toast? Add a little hummus to your favorite avo toast recipe.
- Make a vibrant veggie bowl filled with roasted vegetables, nuts, greens, and dried fruit!
- Dip some grain-free crackers into it!
If you make this recipe, make sure to tag me on Instagram @reclaimedhealthjayde.
Cauliflower Hummus
Ingredients
- 1 head cauliflower
- 2 tbs. avocado oil for roasting
- 1/4 cup olive oil
- 1/2 cup tahini
- 2 garlic cloves
- 4-5 tbs. lemon juice
- 1/2 tsp. sea salt
- 2 tsp. cumin
- water to thin if needed
Topping
- paprika
- dill
- red pepper flakes
- drizzle olive oil
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
- Wash and chop the cauliflower into bite-sized pieces. Dry with a towel and then lay flat on the baking tray. Drizzle with avocado oil. Place in the oven and roast for 25 minutes or until soft.
- Let the cauliflower cool.
- In a high-speed blender or a food processor, combine the cauliflower, olive oil, tahini, garlic cloves, lemon juice, sea salt, and cumin. If it is too thick, you can add water to thin. Blend on high for a couple of minutes until smooth. Pour into a bowl.
- Top with paprika, dill, red pepper flakes and additional olive oil.
- Enjoy with gluten-free crackers!
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