Roasted Purple Cauliflower Hummus

Magpies are known for their affinity for shiny things; they pick them up wherever they go and don’t want to put them down. I’m similar, but with colorful produce! I can never pass up a beautiful bunch of rainbow carrots, a watermelon radish, or most appropriately for this recipe, a vibrant head of cauliflower. Want to keep that vibrant color and up the flavor profile? Try out my Roasted Purple Cauliflower Hummus!

I’m a very typical millennial in that I have an absurd amount of plants, bought a house to have a yard for my dogs, and have a deep love for foods like avocado toast and hummus. So to save myself from purchasing about a zillion tubs of hummus a month, I like to make my own and experiment with ingredients contained there-in! This recipe is quick, easy, and delicious- and as an added bonus, it is also low waste! Depending on where you are, all of these ingredients can be found without packaging- from bulk containers in Sprouts to the ‘fill your own’ olive oil dispensers in Whole Foods! The only trash I created from this whole recipe was from the wire tag found on the cauliflower which makes me laugh- fairly certain you can tell what a purple cauliflower is just by looking at it!

Roasted Purple Cauliflower Hummus Ingredients

1 Large Head Purple Cauliflower

2 Cloves Garlic

3-4 Tablespoons Olive Oil

Juice from 1 Lemon

1/2 Tsp Salt

1/2 Tsp Cumin

Pinch of Pepper

1/4 Cup Tahini (my recipe post)

Roasted Purple Cauliflower Hummus Instructions

1. Preheat your oven to 425 degrees.

2. On a baking sheet lined with parchment paper or a silicone baking sheet (I love my Silpats!) add broccoli florets and garlic cloves, roughly sliced.

3. Drizzle with one table spoon of olive oil and pop in the oven to roast for 15-20 minutes or until cauliflower starts to darken (or if you’re using white cauliflower the tops begin to brown!)

4. Add roasted cauliflower (save a few pieces for garnish!) garlic, and tahini into a food processor and add two tablespoons of olive oil as well as your lemon juice.

5. Process until mixture starts to become creamy and then add your salt, pepper, and cumin. Continue blending until creamy. Now, cauliflower hummus’ texture can be a bit tricky. Don’t be afraid to add a drizzle of olive oil or water to help the dip become a bit creamier!

6. Transfer to a serving dish and garnish with the extra broccoli florets and herbs or nuts of your choice. I love a little thyme and some pumpkin seeds!

I’d love to know- what are your favorite indulgences that you make yourself at home instead of picking them up at the grocery store? This roasted purple cauliflower hummus (sometimes without the purple) is one of my favorites to make but I am always looking for more fun recipes! Let me know over on Instagram!

Some links are affiliate links. All opinions are my own.

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3 Comments

  1. Other than some restaurants, Hummus is hard to get where I live (Beijing) so I make it myself but never did it with cauliflower. I am a bit skeptic of leaving the chickpeas out completely, but the color looks beautiful. Did you try half chickpeas half cauliflower?

    1. I haven’t tried half and half- but as someone who makes cauliflower hummus all the time I can assure you the texture is wonderful- you won’t miss the chickpeas at all!