Stepping up our hummus game with this Crispy Roasted Cauliflower Hummus. Store-bought hummus (the easy shortcut no one needs to know about) topped with chili seasoned roasted cauliflower and spicy garlic herb oil. It’s the simplest to throw together, but looks super fancy and tastes even better. Serve with fresh naan or pita chips and everyone will devour this hummus.
Well, look at me go! Two appetizers in a row. I know I don’t share appetizer/snack recipes nearly enough, so I made it a goal to share a few new favorites before Easter this year. And both yesterday’s feta rolls and today’s hummus feel very appropriate for the Easter holiday on Sunday.
Very springy and very delicious!
Hummus isn’t always something my family has loved. They steered clear of it for years, but I think it was because they were doing hummus all wrong. A garlicky bean dip with veggies on the side will ever excite my fam.
They love flavor and spice way too much. So I knew if I was going to entice them that I had to make my hummus a little more exciting.
Now, here’s my thing with hummus. I know there are purists out there who swear by homemade hummus and homemade hummus only. But I’ve never found it to be worth the effort. Both Trader Joe’s and Whole Foods have incredible options. So for me, I’d rather just buy it than go to all the extra effort to make it.
So this is my “shortcut” fancied hummus.
Simple, yet so flavorful and colorful.
Start with the cauliflower. This is actually the heart of this recipe, and where the idea for sharing a hummus recipe started.
I wanted to make an extra crispy roasted cauliflower, but serve it up in a new, fresh way. I love warm veggies atop creamy hummus, so this felt like the perfect fit.
The cauliflower is oven-roasted with spices. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It’s delicious and one of my favorite ways to enjoy cauliflower.
While the cauliflower is roasting, I love to make a super-fast chili herb oil for drizzling over the hummus. I use lots of fresh herbs…usually a mix of cilantro, dill, and parsley. But honestly, you can use whatever your favorite herb combination happens to be.
I then add some garlic, paprika, chili flakes, sesame seeds, lemon zest, and the smallest amount of honey. The honey is key, it really balances everything nicely. Next, pour over the hot oil and the heat will infuse the flavors into the oil.
Grab a nice big serving bowl. A low, shallow bowl is best for hummus. Swirl in your favorite plain hummus, then add the cauliflower, oil, and always finish with fresh herbs!
Lastly, warm naan placed on the side for scooping is my first choice for dipping, and is so delicious. But of course, pita chips and crackers are great too!
Looking for other appetizer recipes? Here are some favorites:
Lastly, if you make this Crispy Roasted Cauliflower Hummus, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Roasted Cauliflower Hummus
Calories Per Serving: 539 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, chili powder, garlic powder, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Toss and roast another 10 minutes, until charred.2. Meanwhile, make the oil. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in a heat-proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine.3. Spread the hummus in a shallow bowl. Add the cauliflower, then spoon over the oil. Serve with pita or chips.