Cauliflower Hummus Recipe

Prepare and cook cauliflower

Preheat the oven to 425°F (220°C) or prepare a large pot of boiling water. Pat cauliflower florets dry. If roasting: toss the florets with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once, until edges are golden and tender. If boiling/steaming: bring a pot of salted water to a boil and cook florets 8–10 minutes until very tender; reserve 2 tablespoons cooking liquid and drain well.

Cool slightly and add aromatics

Let the cooked cauliflower cool 5 minutes to avoid wilting the tahini. In a food processor add the cooked cauliflower, tahini, lemon juice, garlic cloves, remaining 2 tablespoons olive oil, cumin, smoked paprika, Greek yogurt (if using), and 1 teaspoon kosher salt. Pulse to combine.

Process to smooth hummus

With the processor running, stream in up to 2 tablespoons cold water (or reserved cooking liquid) to loosen the mixture. Process 1–2 minutes, stopping to scrape down the bowl as needed, until very smooth and creamy. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and black pepper, and another 1/2 tablespoon lemon juice if desired.

Adjust texture and temperature

If hummus seems thick, add an additional 1–2 teaspoons water or olive oil and process again to reach desired consistency. Chill 15–30 minutes if you prefer it cold, or serve warm right away.

Serve and garnish

Transfer hummus to a serving bowl. Drizzle with remaining 1 tablespoon olive oil, sprinkle smoked paprika, toasted pine nuts, and chopped parsley on top. Serve with pita, raw vegetables, or crackers.