Is there anything cauliflower can't do? This versatile ingredient subs for chickpeas in a lightened-up version of hummus that's just as flavorful and zingy as the original.

Casey Barber Headshot
Casey Barber, April 2021


Credit: Casey Barber

Recipe Summary test

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Toss cauliflower with oil in a large bowl. Spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.

  • Add the cauliflower, garlic, tahini, lemon zest, lemon juice, salt, cumin, crushed red pepper and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.

  • Transfer to a bowl. Drizzle with additional olive oil and sprinkle with chopped pepper, if desired.


Parchment paper or silicone baking mat

To make ahead

Roast cauliflower (Step 1) and refrigerate in an airtight container for up to 2 days.

Nutrition Facts

152 calories; fat 12g; sodium 280mg; carbohydrates 10g; dietary fiber 3g; protein 5g; sugars 3g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 106IU; potassium 426mg.