Roasted Cauliflower Hummus



Time Preparation:

40 minutes


  1. 1 head cauliflower
  2. 1/2" slices 1 16 oz. can of cannellini beans
  3. 2 garlic cloves
  4. ½ tsp. cumin
  5. 1 1/2 tablespoons tahini
  6. 2 tablespoon olive oil
  7. 3-4 tablespoons water
  8. 2-3 tablespoons fresh lemon juice
  9. 1 tsp lemon zest
  10. ¼ cup fresh cilantro
  11. ½ tsp. smoked paprika ½ tsp. chili powder salt and pepper to taste


I love roasting cauliflower! It adds nuttiness to this simple veggie. For a touch of sweetness and a little kick, I dust the cauliflower with Spanish smoked paprika and a pinch of chili powder.

Preheat oven to 450 degrees with rack placed in the middle. Toss the cauliflower in a bowl with enough olive oil to lightly coat. Add the spices and salt and pepper to taste, and toss to coat.

Roast cauliflower on a cookie sheet in the oven until tender and lightly browned, approximately 25-30 minutes, stirring every 10 minutes.

While cauliflower is roasting, drain beans and rinse well. Place beans and next 8 ingredients in food processor or blender. Blend until smooth. Once done roasting, add cauliflower to mixture and blend once more. Salt & pepper to taste.

Recipe compliments of Chef Britta Kramer of The Private Palate.

Kangaroo Pita Chips - Roasted Cauliflower Hummus
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ConAgra Foods, Inc.
PO Box 3768, Dept. KAN
Omaha, NE 68103-0768 USA
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(866) 344-6970


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