Cauliflower Hummus

When you say warm weather, we say hummus! This month we introduce you to a slight variation to the original chickpeas hummus recipe. You won’t believe how good this creamy and light summer night dip is!

Serves: 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 1 large head cauliflower
  • 3 tbsp olive oil
  • ¼ cup tahini
  • Juice from 1 lemon
  • 1 garlic clove
  • ¼ tsp ground cumin
  • 2 tbsp water
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • Pepper to taste
  • Sunflower seeds (optional)
  • Chopped parsley (optional)


  1. Preheat oven to 200°Celsius
  2. Cut the cauliflower florets from the head and place on a baking tray. Drizzle with 1 tbsp of olive oil and toss to combine. Place the baking tray in the oven and roast for about 20 minutes.
  3. Transfer the cauliflower into a blender. Add the tahini, 2 tbsp of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
  4. Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.