Description

A creamy roasted cauliflower hummus made with tender artichokes, roasted garlic, tahini, lemon, and nutritional yeast. This vegetable-forward alternative to traditional hummus is naturally gluten-free, lower in carbs, and perfect as a dip, spread, or appetizer.

Ingredients

1 large head cauliflower, cut into florets
1 tablespoon avocado oil, for roasting
3 tablespoons nutritional yeast
Salt and freshly ground black pepper
A few garlic cloves, unpeeled
1 (9-ounce / 255g) jar marinated artichoke hearts, drained and patted dry
2 tablespoons extra virgin olive oil
Fresh lemon juice, to taste
1/4 teaspoon mustard powder
2 tablespoons tahini
3 roasted garlic cloves
Optional: kalamata olives for serving

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Instructions

Preheat the oven to 375°F (190°C).
Arrange the cauliflower florets on a baking sheet. Drizzle with avocado oil and sprinkle with the nutritional yeast, salt, and pepper. Toss until evenly coated, then tuck the unpeeled garlic cloves among the florets.
Roast for about 40 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven and allow to cool.
Drain the marinated artichokes well and pat them dry with paper towels to remove excess moisture.
Peel three of the roasted garlic cloves and transfer them to a food processor along with the roasted cauliflower and artichokes. Blend until mostly smooth.
With the processor running, slowly drizzle in the olive oil until the hummus reaches your preferred consistency.
Add the lemon juice, mustard powder, tahini, and season with additional salt and pepper to taste. Blend again until smooth and creamy.
Transfer to a serving bowl or an airtight container. Top with kalamata olives if desired, and serve immediately or chill for an hour to allow the flavors to develop.

Notes

Roasting makes the difference. Roasting the cauliflower and garlic develops a deeper, sweeter flavor and creates a thicker, creamier hummus than steaming.

Adjust the texture. Use less olive oil for a thicker spread or a little more for a silkier dip.

Storage. Store in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.