Crazy Good Cauliflower Hummus
Cauliflower is a versatile vegetable that can be incorporated into many dishes and adapted to any flavor. In this recipe, the Sriracha sauce and roasted red pepper give this hummus a reddish hue and a powerful punch of flavor. This is enjoyed as a fresh, cold dip and is great with crudités!
Yields 1–11⁄2 cups (480 ml)
2 large heads cauliflower
3–4 tablespoons (60 ml) olive oil, divided use
1 teaspoon (5 ml) cumin
Large pinch salt and pepper
1 teaspoon minced garlic
1⁄2 cup (480 ml) water
1⁄2 cup (480 ml) tahini
1 teaspoon (5 ml) Sriracha sauce
1 large roasted red pepper
Pinch red pepper flakes
Pinch cayenne pepper
- Preheat oven to 350°F (180°C).
- Cut cauliflower into large chunks. Toss on a foiled baking sheet with 1 tablespoon (15 ml) of olive oil, cumin, salt, and pepper. Bake for about 25 minutes, and remove from heat to cool.
- Once cooled, combine all ingredients (aside from the olive oil) in a food processor. Pulse until you get a smooth paste, while slowly incorporating olive oil between pulses until desired consistency is reached. Remove from food processor and store in an airtight container in the refrigerator for up to one week. Serve cold.
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Crazy good cauliflower hummus is the no-bean dip that fooled everyone at my table — roasted cauliflower blended with cumin, garlic, Sriracha, and roasted red pepper into a smooth, creamy, deeply savory spread. The roasting step gives the cauliflower nutty depth that raw versions never achieve. Scoop it with vegetables and watch the bowl empty.
Pro Tips
- Roast the cauliflower until it's properly golden, not just soft — that caramelization is what makes this taste like hummus rather than mashed cauliflower.
- Cool the roasted cauliflower before blending; hot cauliflower makes the dip gummy and the steam thins it out.
- Drizzle the olive oil in slowly between pulses to emulsify the dip into something silky and scoopable.
- The Sriracha and roasted red pepper give it a subtle smoky heat — add them gradually and taste as you go.
Frequently Asked Questions
Is cauliflower hummus really like hummus?
It's creamier and lighter than the chickpea original, with a similar cumin-garlic-sesame flavor profile. It's its own delicious thing, not an imitation.
How long does it keep?
About 4 days in a sealed container in the fridge. The garlic and Sriracha flavors bloom over time, which most people prefer.
What should I dip in it?
Carrot sticks, cucumber, bell pepper strips, and celery are all perfect. It's also excellent as a sauce for grilled chicken or roasted vegetables.
Is this recipe Paleo?
Yes — cauliflower, olive oil, cumin, garlic, Sriracha, and roasted red pepper. No tahini, no beans, and naturally vegan and gluten-free.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F.
- Cut cauliflower into large chunks.
- Toss on a foiled baking sheet with 1 tablespoon of olive oil, cumin, salt, and pepper.
- Bake for about 25 minutes, and remove from heat to cool.
- Once cooled, combine all ingredients (aside from the olive oil) in a food processor. Pulse until you get a smooth paste, while slowly incorporating olive oil between pulses until desired consistency is reached.
- Remove from food processor and store in an airtight container in the refrigerator for up to one week.
- Serve cold.
