This cauliflower hummus is a fresh, light twist on one of our favourite dips! It’s perfect to whip up and freeze in portions for healthy snacking.
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- ½ head cauliflower broken into florets
- 2 tbsp tahini
- 3 tbsp lemon juice
- 1-2 cloves garlic
- ½ tsp cumin
- 3 tbsp olive oil
- Salt and pepper to taste
- Capers rosemary & sesame seeds to serve
Toss cauliflower florets in a pan with 1 tsp of olive oil, a splash of water and a pinch of salt.
Bake in an oven at 200°C for 25-30 minutes until fork tender and just golden.
Add to food processor bowl with tahini, lemon juice, olive oil, garlic, salt and pepper.
Process until smooth. Add a splash of water if needed.
This dip is delicious served warm or cold, top with fresh rosemary, capers, toasted sesame seeds and a drizzle of extra virgin olive oil when entertaining.