Smoky Cauliflower Hummus

Smoky Cauliflower Hummus

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  • 1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-inch florets (about 4 cups florets) Oven Roasted save a few small pieces for garnish.
  • 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, possibly more, to taste
  • 1/2 teaspoons salt, or to taste
  • 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 chili flakes
  • 1/2 teaspoon garlic powder

For garnish: Za’atar or a pinch of red chili flakes and a pinch of smoked paprika and a few pieces of cauliflower


Put 1/2 cup water in a blender with roasted cauliflower along with tahini, olive oil and lemon juice and blend, adding more water as needed,  remaining ingredients. (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.

Place in bowl and add smoked paprika, pepper, cayenne, cumin, red pepper flakes, chili powder, and garlic powder. Taste and adjust seasonings. Spoon into a serving bowl and drizzle with a touch of olive oil and sprinkle with Za’atar or a pinch of smoked paprika and red pepper flakes, and a few pieces of roasted cauliflower.


  • Recipe may be doubled.
  • May be made ahead.
  • Store in the refrigerator in an airtight container for up to several days.

Keywords: Appetizer, Cauliflower, Hummus, Middle Eastern, oven roasted cauliflower, Spreads and Dips, tahini.

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