Never Boring Cauliflower Hummus, with your choice of exciting toppings. It is a also a great alternative to mayo in you sandwiches or egg salad. Lower calories and fat than regular hummus.

Cauliflower Hummus

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2 1/2 cups 1x
  • Category: Appetizer
  • Cuisine: Kosher / Vegan


  • 24oz cauliflower florets
  • 3 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/3 cup tahini (you can use more or less to taste)
  • 1/41/3 cup lemon juice (SEE NOTE)
  • 1 small clove of garlic
  • Salt to taste
  • Garnishes:
  • Pomegranate molasses
  • Olive oil
  • Dukkah


  1. Preheat oven to 400F. Line a large baking sheet with parchment paper
  2. In a large bowl, combine cauliflower florets, olive oil, smoked paprika, garlic and onion powder, cumin and salt. Toss well so the florets are well coated. Transfer to the lined baking sheet and bake for 25 minutes until tender. Let them cool slightly
  3. Combine roasted cauliflower, tahini, lemon juice, garlic and salt in a food processor and pulse until creamy and smooth. Refrigerate until ready to serve
  4. Top with your favorite garnishes


Start with 1/4 cup of lemon juice and add more to taste. Because we like it on the sour side, we added a whole 1/3 of a cup