Directions
- Cook the cauliflower florets until very tender using your preferred method—steam, microwave, or roast. Steaming keeps the flavor mild, while roasting adds a deeper, nuttier note.
- If steaming or microwaving, allow the cauliflower to drain well and cool slightly. Excess moisture can thin the hummus.
- In a high-speed blender or food processor, add the tahini and olive oil. Blend for about 30–45 seconds until the mixture becomes smooth, creamy, and slightly lightened in color.
- Add the cooked cauliflower florets, garlic, lemon juice, salt, smoked paprika, cumin, and water.
- Blend until the mixture comes together into a thick, creamy hummus. Scrape down the sides of the bowl as needed to ensure everything blends evenly.
- Taste and adjust seasoning, adding more salt or lemon juice if needed. For a smoother texture, blend a little longer or add water one tablespoon at a time.
- Transfer the hummus to a serving bowl and smooth the top with the back of a spoon.
- Optional: drizzle with a little olive oil and sprinkle extra smoked paprika or cumin on top before serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4–6
Difficulty Level: Easy
Variations & Substitutions
For a deeper, roasted flavor, roast the cauliflower at 220°C (425°F) until golden before blending. Add a pinch of cayenne pepper or chili powder for heat. For extra brightness, include a bit of lemon zest along with the juice. If you don’t have tahini, almond butter or cashew butter works well and creates a slightly different but still creamy profile.
Serving Suggestions
The most important part is just ahead — click NEXT »»
