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Cauliflower Hummus Spread

  • Author: Misfits Market


  • 4 cups cauliflower 
  • 1 tablespoon olive oil, plus more for serving
  • 2 1/2 tablespoons lemon juice 
  • 4 tablespoons tahini
  • 1 teaspoon salt 
  • A few grinds of pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 clove garlic, sliced
  • 1/4 cup of water
  • 1 tablespoon sunflower seeds, toasted (optional)


  1. Preheat oven to 400 degrees.
  2. Toss cauliflower florets with olive oil. Bake in the oven for 35-45 minutes or until slightly browned and fork tender.  
  3. Put roasted cauliflower, lemon juice, tahini, salt, pepper, cumin, paprika, and garlic in a food processor. Pulse. Drizzle in water slowly and pulse until you get a thick, smooth, dip-like consistency. Add more water, 1 teaspoon at a time as necessary.
  4. Put in a small serving bowl. Garnish with toasted sunflower seeds, a swirl of more olive oil and a dash of paprika, if desired. Serve on a platter with carrots, cucumbers, radishes, multi-colored peppers, kiwi, and cherry tomatoes.