Roasted Garlic and Purple Cauliflower Hummus is colorful and so tasty! This version is a little different from traditional hummus made with chickpeas, and it’s worth checking out!
My Roasted Garlic and Purple Cauliflower Hummus is a change of pace from what I’m used to when it comes to hummus. This version is, purple (duh), it’s a little nutty thanks to tahini, it’s a little spicy, and lemony, too.
After I made this hummus, I quickly baked up some pita chips and broke out my favorite veggies to dig into this dip.
Roasted Garlic and Purple Cauliflower Hummus
Have you tried using cauliflower in place of chickpeas in your hummus? You should check it out, especially if you’re trying to eat a lower-carb diet.
For another cauliflower-switch dish, give my Kung Pao Cauliflower a try. It’s so good!
Chickpeas are a great source of vitamins, minerals, and fiber, and I’ll definitely continue to enjoy them in my dishes. But this Roasted Garlic and Purple Cauliflower Hummus is a fun way to switch things up, especially if you’re trying to eat fewer carbs or don’t tolerate chickpeas (it’s Paleo friendly, too).
I love cauliflower, but I didn’t realize how prevalent it would become in my diet until I did a little dabbling in the Whole30 diet. I didn’t last 30 days, but I made it to about 20!
In those 20 days I learned that I ate a ton of carbs and I ate a ton of sugary sweets. Well, I didn’t need Whole30 to tell me that, but it was a bold reminder!
Whole30 taught me to be cognizant of what I eat. I figured hummus would be fine and dandy on Whole30, but nope! Chickpeas are considered legumes, which are banned.
Like everyone on a new diet or way of eating, I found a lot of new recipes for things I wouldn’t normally have though of. One being to use cauliflower instead of chickpeas to make hummus. What a tasty idea!
It’s so easy to roast up the garlic and cauliflower for this dish. The garlic mellows out a bit, and the cauliflower gets nice and caramelized (who doesn’t love roasted veggies?).
If you’re a roasted veggie lover, too, try my Parmesan & Herb Roasted Cauliflower Bites as a tasty snack, and my Creamy Pasta with Roasted Cauliflower and Mushrooms for a main-dish option.
The next time you run across a purple cauliflower at the store, grab it and use it to make this lovely Roasted Garlic and Purple Cauliflower Hummus. I guarantee you’ll love it!
Patricia Conte/Grab a Plate
Yields Serves 4-6
5 based on 8 review(s)
- 1 head, purple cauliflower, washed, trimmed, and cut into florets
- 1 garlic clove, paper skins removed as much as possible, sectioned
- 2 tablespoons olive oil, plus extra
- Juice from 1 lemon
- 2 tablespoons tahini
- 1/4 ground cumin
- 1/2 teaspoon red pepper flakes (less if you don’t want it quite so spicy)
- 12 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 425 degrees F.
- Place the cauliflower on a baking pan lined with parchment paper or foil. Drizzle with 1-1/2 tablespoons olive oil. Toss gently with your hands.
- Make a small packet with a sheet of aluminum foil. Add the garlic and drizzle the remaining 1/2 tablespoon of the olive oil over it. Seal up the packet.
- Roast the cauliflower, tossing occasionally, for about 20 minutes or until it begins to caramelize. Add the packet to the oven.
- Check the garlic before the cauliflower has finished roasting (it might not take as long as the cauliflower). Remove the garlic when it’s soft.
- Add the cauliflower, garlic, lemon juice, tahini, cumin, red pepper flakes, salt, and black pepper to a food processor. Blend until smooth, scraping down the sides of the processor. If the hummus is a bit thicker than you’d like, add a drizzle of olive oil or water. Continue to blend and add a little more if you’d like.
- Serve with your favorite veggies or pita chips.
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