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Home » Dips and Spreads » Cauliflower Hummus

Cauliflower Hummus

Published: Jul 13, 2015 · Modified: Oct 2, 2018 by Kate Hackworthy · 12 Comments

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If you love hummus (and who doesn’t?!), you’ll love this creamy cauliflower hummus! It’s easy and full of flavour.

A dish of cauliflower hummus - get the recipe for this creamy alternative hoummuos

Hummus

We are HUGE hummus fans at my house. The kids adore it and we have it at least once a week. Hummus is easy to make, healthy and delicious.

But I thought I’d get creative. If pureed chickpeas make hummus, what about a vegetable?

What about cauliflower?

Cauliflower Hummus

Cauliflower blends up nice and creamy and has a pleasant, mild flavour.

I’ve added the traditional hummus ingredients of tahini, garlic and lemon juice to liven it up and in minutes I had a special new take on my family’s favourite dip.

One of the best things about making hummus is being able to tweak the ingredients to taste, so go ahead and adjust this recipe until you get the lemon and garlic balance just how you like it.

If you’re looking for other dips, try my beet hummus, or hot spinach artichoke dip or french onion dip.

A bowl of creamy cauliflower hummus recipe next to veggies and pita bread

Can we discuss the spelling of hummus now? Houmus/humus/hummus. It drives me mad and I’m never quite sure which is right. How do you spell it?

Whatever way it’s spelled, it’s awesome. I love it on buddha bowls, carrot hummus sandwiches, and for veggies and dip of course! It’s also perfect on falafel waffles.

Get the Cauliflower Hummus Recipe

Did you make this recipe? Please let me know how it turned out for you!
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Cauliflower Hummus
 
Print
Prep time
2 mins
Cook time
5 mins
Total time
7 mins
 
A creamy hummus with a base of cauliflower instead of chickpeas!
Author: Kate @ Veggie Desserts
Serves: 2 cups
Ingredients
  • ½ a head of cauliflower, florets
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • ½ clove of garlic, minced
  • ⅛ teaspoon sea salt
Instructions
  1. Standard Method: Steam or boil the cauliflower florets for a few minutes until soft. Drain and rinse under cold water to cool. Drain again. Transfer to a food processor, along with the other ingredients and puree until smooth.
  2. Zyliss Easy Pull methood: Steam or boil the cauliflower florets for a few minutes until soft. Drain and rinse under cold water to cool. Drain again. Transfer to the Easy Pull and pull until smooth - about 30 pulls. Add the remaining ingredients and pull approx 20 times to blend.
  3. Lovely served with vegetables, pitta or flatbreads.
3.3.3077

 

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x

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Previous Post: « Watermelon and Feta Salad with Quick Sumac Yogurt Flatbreads
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Reader Interactions

Comments

  1. Jac -Tinned Tomatoes (@tinnedtoms)

    July 25, 2015 at 4:08 pm

    I love flavoured hummus Kate, in fact all hummus. This one is a to-try. Thanks for submitting this to Meat Free Mondays, I was delighted to publish it as a featured recipe. It’s great inspiration for everyone. Stumbled, Pinned and Tweeted 🙂

    Reply
  2. Anne's Kitchen

    July 23, 2015 at 5:13 pm

    Oooh more cauliflower love to explore!! I love your mini food processor, such a great idea – when I moved a few years ago I discarded mine because of the size but often crave having one again, yours is ideal!

    Reply
  3. kerrycooks

    July 15, 2015 at 9:22 pm

    There’s really no limit to what you can do with cauliflower – yum!

    Reply
  4. laura_howtocook

    July 14, 2015 at 12:18 pm

    Such a good idea to use cauliflower in hummus, I bet it tastes lovely and I agree there are to many ways to spell hummus. I wonder why?!

    Reply
    • Kate Hackworthy

      July 14, 2015 at 1:06 pm

      Thanks Laura. It is lovely. Let’s campaign to get one spelling 😉

      Reply
  5. The Free From Fairy

    July 14, 2015 at 12:10 pm

    Inspired!!! I can’t eat chickpeas at the moment as they don’t agree with my IBS tummy so this is a fab idea! Love it!

    Reply
  6. Jen @ Jen's Food

    July 14, 2015 at 11:36 am

    Really like the idea of using cauliflower instead of chickpeas to make hummus. Incidentally anyone spelling it as humus is risking confusion with the organic topsoil layer 😛

    Reply
    • Kate Hackworthy

      July 14, 2015 at 1:05 pm

      Ha ha Jen! I’ll be sure to use the extra m!

      Reply
  7. superfitbabe

    July 14, 2015 at 12:39 am

    Wow, how clever! I HAVE to try making this 😀 looks just like normal hummus!

    Reply
  8. nadiashealthykitchen

    July 13, 2015 at 11:21 pm

    Interesting! Love hummus and eat is almost every day! Need to try cauliflower hummus next 😀

    Reply
    • Kate Hackworthy

      July 14, 2015 at 1:04 pm

      I hope you like it, Nadia!

      Reply
  9. Keep Calm and Fanny On

    July 13, 2015 at 8:00 pm

    Neat idea!

    Reply

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Kate Hackworthy - Journalist, author and award-winning food blogger. Canadian based in the UK.

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