This delicious roasted cauliflower hummus with turmeric goes well with any mezze style meal, in a sandwich or as a dip or side dish. It’s easy to make and is suitable for vegans.
Roasting the cauliflower really is a game changer. A few years ago I thought I didn’t like cauliflower. Well I was wrong – I just hadn’t tried it roasted. When roasted, cauliflower has an entirely different flavour, texture and consistency. And it is absolutely delicious. I’ve written a whole post about how to roast cauliflower over on my other food blog, Sneaky Veg if you’d like to read more.
Is hummus vegan?
Hummus, or houmous, is usually suitable for vegans. Hummus is a traditional middle-eastern dip made with chickpeas, tahini (sesame paste), olive oil, salt, garlic and lemon juice. There are many variations of hummus – for example with red peppers, beetroot or carrot.
Sometimes yoghurt or other non-vegan ingredients are added so it’s always worth checking, but it’s usually healthy. As to whether hummus is healthy or not – well shop bought hummus is often high in fat and salt. If you make your own you can control the levels of both of these ingredients and still end up with a delicious plate of hummus.
How to make roasted cauliflower hummus with turmeric
It really is as easy as throwing the ingredients into a blender or food processor, pulsing until well blended and serving. Roasting the cauliflower is the most time consuming part and the oven takes care of most of the work.
You can make this vegan cauliflower hummus with steamed or boiled cauliflower – however I think the taste is a thousand times better when you roast the cauliflower so I urge you not to skip this step.
Roasted cauliflower hummus with turmeric
For the cauliflower
- 1 small cauliflower
- 1 tbsp olive oil
For the hummus
- 2 cloves garlic chopped
- 1 x 400g tin of chickpeas drained and rinsed
- 4 tbsp tahini
- juice one lemon
- 1 tsp turmeric
- Pinch salt
- 2 tbsp olive oil
- 1-2 tbsp water optional
- Flat leaf parsley finely chopped
- Pitta breads
- Preheat the oven to 180°C (fan)/200°C/gas mark 6
- Break the cauliflower into florets, drizzle with olive oil and roast in the oven for 30-40 minutes until cooked through. Stir halfway. Remove from the oven and allow to cool.
- Place the cauliflower along with the remaining ingredients apart from the water into your blender or food processor and pulse until well mixed. You might need to scrape the sides down a few times.
- If needed add a little water to get a smoother consistency.
- Serve with chopped parsley and pitta breads.
More vegan cauliflower recipes
Looking for a new vegan cookbook? Check out my 15 best vegan cookbooks post.