I've always loved hummus. My love affair with hummus started when I visited a local favorite restaurant, Oren's Hummus Shop. Oren's is where I first fell in love with the creaminess of the dish. On their wall they have 3 pictures of a toddler to demonstrate how to properly eat hummus. First, a picture of the toddler tearing pita. Second, a toddler dipping the pita into hummus. The third, the toddler eating the hummus. It was simple, it was effective, it was cute, and most importantly, their hummus was the creamiest I've ever had. My favorite dish from them is their cauliflower hummus bowl, so this is my version: a vegan cauliflower hummus perfectly creamy and crunchy.
Textures & Flavors
This hummus isn't just about blending ingredients; it's an artful composition of textures and flavors. The roasted cauliflower, with its caramelized edges, adds a smoky depth, creating a delightful contrast to the smooth base. Almonds sprinkle in just the right amount of crunch, offering a textural surprise with each bite. Chives bring a burst of freshness, cutting through the richness of the hummus. And the golden raisins introduce a chewy sweetness that complements the savory notes perfectly.
Beyond its mouthwatering flavors and varied textures, this Vegan Cauliflower Hummus is a nutritional powerhouse. Hummus, made from chickpeas, is rich in plant-based protein and fiber, supporting digestive health and providing a satisfying feeling of fullness. Cauliflower, the star of the show, is not only versatile but also packed with vitamins C and K, antioxidants, and fiber, making it excellent for overall health. You are going to love it!!
I'm a sucker for dipping fries/chips in my hummus along with pita. You should check out my crispy potato wedges recipe to make alongside this hummus (though this recipe is hearty on it's own)!
Cauliflower Hummus
Ingredients
- 1 head of cauliflower
- ⅓ cup chives
- ½ cup almonds chopped
- ½ cup golden raisins
Hummus (makes more than needed for recipe)
- 1 can 15-oz chickpeas (drained and rinsed)
- ¾ cup tahini
- Juice of ½ a lemon
- 1 garlic clove
- ¾ teaspoon cumin
- 1 ½ teaspoon salt
- ½- ¾ cup ice water
Instructions
- Preheat your oven to 425F and line a baking sheet with parchment paper
- Cut your cauliflower into small florets then season with garlic powder, salt, pepper and roast for 15-20 minutes
- Chop your chives and set aside. Chop your almonds then heat on a pan over medium heat for 2-5 minutes until browned
- Then assemble your hummus by adding the garlic clove, lemon juice, tahini, salt, and cumin in a food processor and process (about 1 min)
- Then pour in the ice water a bit at a time through the top of the processor while it’s still running until the hummus starts to look lighter in color (about 1-2 mins)
- Add the rinsed and drained chickpeas to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated
- Spread your hummus on a plate then top with your roasted cauliflower, chopped almonds, chives, golden raisins, and spices. Finish with a drizzle of olive oil
- Storage: keep your cauliflower, hummus, and chives in separate containers in the fridge for up to 5 days. Keep your raisins and toasted almonds in separate containers on the countertop
Wrapping up, this Vegan Cauliflower Hummus recipe is more than a mere dip. It's a celebration of flavor, texture, and nutrition. It's a testament to the joy of experimenting in the kitchen and discovering new favorites along the way. Whether you're a hummus aficionado or new to the world of vegan dips, this recipe is sure to captivate your palate! I hope it becomes a cherished addition to your culinary repertoire. Don't forget to share your creations, rate, and review the recipe!
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