Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

smoky cauliflower hummus - a creamy, smoky dip full of flavor from smoked paprika and roasted cauliflower

You’re going to think I’ve gone Cauliflower Cray Cray! If you follow me, you’ll remember I made “Essential Oven Roasted Cauliflower” last week. And then I made Cauliflower with Dates & Pine Nuts. Now, here’s Smoky Cauliflower Hummus.

Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

This dip is creamy and spicy and fluffy and flavorful and you’d never guess in a zillion years that it had any cauliflower at all in it. It’s a great way to health things up with no compromise in flavor.

The only had part about this recipe? Refraining from munching on the cauliflower before it gets to the blender!

Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

Feel free to double the recipe and/or adjust any spiciness to your own taste. This DOES have a bit of heat, and it is sneaky heat. The more you eat, the hotter it is.

I won’t leave you high and dry without a shopping tip or two. Watch the sale prices on cauliflower and whether it is sold by the pound or as a unit. Look for tahini in the grocery store when specialty items go on sale, usually around holidays or you might want to paw around in the discount/close out bin if your store has one.

Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

  • Servings: 1 1/2 cups
  • Difficulty: easy
  • Print

  • 1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2 inch florets (about 4 cups florets) Oven Roasted
  • 1/2 cup well-stirred tahini
  • 1/2 to 3/4 cup water (start with 1/2 cup, add more as needed)
  • 1 tablespoon extra-virgin olive oil, plus a little to drizzle on top
  • 2 tablespoons lemon juice
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons smoked paprika, plus a little to sprinkle on top
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne, or to taste
  • 1/1/2 teaspoon ground cumin
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon garlic powder

Put 1/2 cup water in a blender with roasted cauliflower and remaining ingredients.

Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

Spoon into a serving bowl and drizzle with a touch of olive oil and sprinkle with a pinch of smoked paprika and red pepper flakes.

May be made ahead several days, stored in an airtight container in the fridge.


37 thoughts on “Smoky Cauliflower Hummus

  1. Mollie– this is genius! I love humus and this sounds like a delicious new slant! I make snacks every Monday for a group who come in– this would be perfect! What’s next?? more cauliflower dishes??? You are so inventive!! hugs!

  2. Pingback: Smoky Cauliflower Hummus | My Meals are on Wheels

  3. Have you bought stock yet in cauliflower? LOL. This looks absolutely delicious. I always forget to buy tahini when I’m at the store. I’ve made hummus without it but it just wasn’t as good as I thought it should be. I love that you made it with cauliflower instead of garbanzo beans!

    • Thanks so much! When I’m at my house I’d often just nosh on something like this for dinner or even breakfast, lol! At my folk’s house (where I’m helping out a lot) they want 3 square meals…at 8:00 am, 12 noon & 5 sharp. So if we have appetizers, it’s like 3:30 in the afternoon! Well I guess anytime is good for this dip. It’s great with cucumber slices, too!

  4. Cauliflower cray cray?! Never!! You do what you want, Mollie. Will never ever question you! Anyway, cauliflower is good coz it’s healthy. Now keep thinking healthy…and join the Fiesta Friday Healthy Recipe Challenge. You MUST participate! 😄😄

Hearing from you makes my day! Comment below.

This site uses Akismet to reduce spam. Learn how your comment data is processed.