Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is a creamy, flavourful twist on a classic dip. Roasting the cauliflower adds natural sweetness and depth, while tahini and lemon keep it bright and satisfying. Perfect for sharing as a wholesome snack or appetizer.

Serves 6

Ingredients

• 1 large head cauliflower, about 2 lbs (1 Kg)
• 1 Tbsp grapeseed oil
• ¼ cup tahini
• 3 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 small garlic clove
• ½ tsp salt
• ¼ tsp ground cumin
• ½ tsp toasted sesame seeds
• 1 tsp chopped parsley

Directions

1. Preheat oven to 400 F (200 C).
2. Trim and cut cauliflower into bite sized florets. Place on a baking tray, drizzle with grape seed oil and toss. Roast cauliflower florets until tender and light caramelized, about 35 minutes.
3. Set aside a small handful of roasted cauliflower florets before transferring remaining cauliflower to a high speed blender or food processor. Add tahini, extra virgin olive oil, lemon juice, garlic clove, salt and cumin. Blend until creamy and smooth. Adjust seasoning to taste with additional lemon juice, salt and olive oil. Transfer to a serving bowl and garnish with sesame seeds, parsley and reserved cauliflower florets.
   

Tip: For a fun and colourful take on this dip try using an orange or purple cauliflower.

This recipe was borrowed from the amazing Karlene Karst.