Smoky Cauliflower Hummus

Smoky Cauliflower HummusRecipe

Photo: Thomas J. Story

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Three times a week at home, I roast cauliflower florets until they're caramelized," says Amanda. "We eat them by the bucket." This recipe is a natural extension.

Makes about 2 cups (serving size: 2 tbsp.)


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1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4 1/2 tablespoons extra-virgin olive oil
About 1 tsp. smoked paprika
2 teaspoons kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp. lemon juice
3 1/2 tablespoons well-stirred tahini


Total: 35 Minutes

1. Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.

2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.

3. Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

4. Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Make ahead: Up to 3 days, chilled airtight.

Created date

October 2016

Nutritional Information

Calories 61
Caloriesfromfat 82 %
Protein 1.1 g
Fat 5.8 g
Satfat 0.8 g
Carbohydrate 2.4 g
Fiber 0.7 g
Sodium 199 mg
Cholesterol 0.0 mg