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Cauliflower Hummus

Like traditional hummus, this recipe includes chickpeas but also uses cauliflower to add to the creaminess.

Cauliflower Hummus


  • 6 cups (600 g) cauliflower, trimmed florets
  • 1 Tablespoon extra virgin olive oil, optional, for roasting
  • 2 teaspoons curry powder
  • ½ teaspoon ground black pepper
  • 2 small lemons, peeled
  • 2 (908 g) 16 oz. canned chickpeas, drained, ½ cup liquid reserved
  • ½ cup (70 g) sesame seeds, or Tahini
  • 2 small garlic cloves
  • 2 teaspoons cumin seeds, or ground cumin


  1. Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.
  2. With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
  3. Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.

Chef's Notes

  • Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus. Since this will make a bolder hummus, an equal amount of tahini can be substituted if desired.
  • Try using whole, fresh citrus fruit instead of processed bottle juices. Fresh fruit gives a healthy burst of flavor (and whole food benefits). Try using a peel or two of zest to balance the flavors of your recipe.
  • The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.

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