Roasted cauliflower & garlic hummus


It looks and feels like a traditional hummus made with chickpeas yet the ingredients might surprise you. Instead of using legumes as a base, which can often irritate the gut and cause indigestion, I used soaked cashews, roasted cauliflower and garlic which worked beautifully together to create a fluffy and tasty hummus like dip.

What’s good about it: This version of hummus is rich in with vitamin C,  vitamin B-6, iron, calcium and magnesium  as well as healthy fats from olive oil and tahini – not bad for a humble dip. Eat with raw vegetables sticks for extra dietary fibre and antioxidants.Rich in: Vitamin C, Vitamin K, Vitamin B6, Magnesium, Phosphorus, Zinc, Copper, Manganese,Thiamin.

5.0 from 1 reviews
Roasted cauliflower & garlic hummus
Prep time
Cook time
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This vegan and paleo friendly hummus is perfect with cup up vegetables. We love fresh carrots, celery, red peppers, cucumbers, fennel, asparagus and radishes.
Recipe type: Snack
Serves: 2 cups
  • ½ cup cashew nuts, soaked  in slightly salted water for 6-8 hours
  • ½ medium head of cauliflower, broken into florets
  • 6 garlic cloves, unpeeled
  • 1-2 tbsp macadamia oil or melted ghee (melted coconut oil could also be used)
  • 2 tbsp tahini paste
  • ⅔ tsp cumin powder
  • ½ tsp chilli powder
  • Zest of ½ lemon
  • Juice of 1 lemon
  • ½ cup extra-virgin olive oil
  • 1 tsp sea salt
  • ½ cup water
  1. Preheat oven to 200 °C/390 °F. Scatter cauliflower florets and garlic cloves in a baking tray and drizzle with macadamia oil, melted ghee or coconut oil. I prefer ghee or macadamia oil as I don't like the hint of coconut in this particular dip. Bake for 25 minutes, stirring through half way, until cauliflower is soft.
  2. Remove and peel the shells off the soft garlic and transfer to a food processor or  a blender. Add cauliflower and the rest of ingredients and process until smooth. Add a little extra water if the mixture is too thick. Taste for lemon and salt and add more if desired.
Nutrition Information
Serving size: ½ cup Calories: 300 Fat: 30g Carbohydrates: 15g Fiber: 3.6g Protein: 8g

Irena Macri

By Irena Macri

Irena Macri is a recipe developer and food blogger, best known for her paleo inspired cookbook Eat Drink Paleo Cookbook. She is a passionate cook who draws on her love of world cuisines and all-natural ingredients to produce delicious recipes that promote wellness and longevity.



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