Cauliflower Hummus

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OMG this is amazing!  Enjoy xo

Cindy's Note:  I love chickpeas! 



  • 1 head cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, peeled and rough chop
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Extra-virgin olive oil and dried oregano


  1. Preheat oven to 425°F.  Line a baking sheet with parchment paper and set aside.

  2. In a large bowl toss cauliflower florets with 2 tablespoons of olive oil, paprika, salt and pepper.

  3. Spread in an even layer on prepared baking sheet and bake for 20 minutes or until tender, flipping over 1/2 way through.

  4. Place remaining 1 tablespoon olive oil, lemon juice, chickpeas, garlic, and roasted cauliflower into a blender and puree.  (add more olive oil if still dry)

  5. To serve drizzle a little extra virgin olive oil and dried oregano.

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