Roasted cauliflower hummus with chickpeas is a creamy, garlicky dip topped with spiced, crispy cauliflower and a drizzle of olive oil. Packed with paprika, cumin, sumac, and tahini, this dish is a hearty base for extra toppings like rotisserie chicken or a soft-boiled egg.
Grab a warm fresh homemade focaccia or try pumpkin-shaped bread rolls, and scoop up every bite—it’s that good! This easy veggie dish is perfect as a vegan main or a tasty side!
This recipe mixes nutty chickpeas and tender cauliflower, roasted until just right, with smooth, rich hummus. It’s great for meal prep, quick dinners, or a satisfying lunch.
You can pair this cauliflower recipe with a range of tasty sides and main dishes. Try it with baked cornflake chicken Bites or a piece of crispy chicken schnitzel for a filling meal. Enjoy something different with borek with meat and cheese or fresh-baked bread. Baked potato wedges or simple Lebanese rice also go beautifully together.
Next, try this couscous salmon salad or a bowl of vegan lentil soup. These dishes are simple to make, use everyday ingredients, and add variety to your meal.
Jump to:
- 💭 Expert Tip
- ❣️ Why This Recipe Works
- 🥘 Ingredients To Make Roasted Cauliflower Hummus with Chickpeas
- ♻️ Substitutions
- 🔪 How to make Roast Cauliflower Hummus & Chickpeas
- 🥗 What to Serve It With
- ❓Roasted Cauliflower Hummus with Chickpeas FAQs
- Other Vegan Recipes You Might Love
- Roasted Cauliflower Hummus Bowls
We often overcomplicate meals, but it doesn’t have to be that way! It's a simple idea you might not have considered before, but once you try it, you'll wonder why you didn't think of it sooner.
💭 Expert Tip
- Preheat Oven: Heat your oven to 400°F (200°C) for crispiness.
- Coat Evenly: Toss cauliflower and chickpeas with olive oil and spices to ensure even flavour and crispiness.
- Avoid Crowding: Spread them in a single layer on the baking sheet to prevent steaming.
- Removing the skins from each chickpea is optional. I usually just rub or pat them gently after rinsing to remove any loose skin.
❣️ Why This Recipe Works
- Comforting & satisfying – Creamy hummus, roasted cauliflower, and warm spices like paprika, cumin, and sumac make it delicious.
- Quick & easy – Ready in 30 minutes, even with roasting the cauliflower.
- Pantry-friendly – Most ingredients are staples you likely have, so it’s a dish you’ll make often.
- Versatile – Perfect as a vegan main or side, and pair with white dinner rolls or 3-strand milk bread.
🥘 Ingredients To Make Roasted Cauliflower Hummus with Chickpeas
For Roasted Veggies
*See the recipe card for full information on ingredients and quantities
- Cauliflower: When choosing a cauliflower, go for one that feels heavy for its size. The florets should be tightly packed, and the leaves should be fresh and green. Skip any cauliflower with dark spots or blemishes. Cut the cauliflower into even-sized florets so they roast evenly, ensuring they cook at the same time and develop that golden crisp texture. To help remove dirt and enhance its crispiness, keep the florets in cold water until you're ready to use them.
- Chickpeas: We're using canned chickpeas—just make sure to drain and rinse them well. Don’t toss the liquid (called aquafaba), though! It’s fantastic for making creamy hummus.
- Olive Oil: Extra virgin olive oil is key in this recipe. Make sure it’s pure extra virgin olive oil, without any added oils.
For Hummus
- Tahini: This sesame seed paste, its'plant plant-based and is the base for the hummus.
- Lemon Juice: Squeeze the juice from a fresh lemon, being careful not to let any seeds fall in.
♻️ Substitutions
- Olive Oil: Substitute with canola oil or avocado oil.
- Cooked Chickpeas: Use canned beans like white beans or kidney beans.
- Cauliflower Florets: Swap with broccoli florets or Brussels sprouts.
- Cornflour: Replace with all-purpose flour or potato starch.
- Sumac: Use lemon zest or a splash of lemon juice for a tangy taste.
- Cumin: Substitute with ground coriander or caraway seeds.
- Paprika: Use smoked paprika or chilli powder.
- Pul Biber: Replace with red pepper flakes or crushed chilli peppers.
- Garlic Powder: Swap with minced garlic or garlic salt (reduce the amount of added salt).
- Dried Oregano: Use dried thyme or dried basil.
- Sesame Seeds: Substitute with poppy seeds or chopped nuts.
🔪 How to make Roast Cauliflower Hummus & Chickpeas
With just a few simple steps, you'll achieve perfectly roasted cauliflower and crispy chickpeas, complemented by smooth, creamy hummus. Another easy go-to is my roasted eggplant with yoghurt sauce or my chimichurri roasted cauliflower.
Step 1: In a bowl, toss cauliflower florets and dried chickpeas with olive oil. In another bowl, mix the spices and sprinkle over the cauliflower and chickpeas, then toss to coat evenly.
Step 2: Transfer the spiced cauliflower and chickpeas to the prepared baking tray, spreading them out in a single layer.
Step 3: In a food processor, blend the hummus ingredients until smooth. Add reserved aquafaba, a tablespoon at a time, if needed, to reach your desired consistency.
Step 4: Transfer the mixture to a serving plate, spreading it evenly across the surface. Drizzle some extra virgin olive oil over the top and garnish with the reserved whole chickpeas, fresh parsley and sesame seeds.
These Roasted Cauliflower Hummus Bowls are a game changer. Creamy, garlicky hummus topped with spiced roasted cauliflower and a burst of fresh lemon.
🥗 What to Serve It With
- Bread or Flatbreads: Like my 3-ingredient no-knead bread, for dipping into the hummus.
- Salads: Pair it with a fresh tomato and cucumber salad for added texture and flavour.
- Grilled meats or fish: like my baked salmon en papillote, my roast lamb studded with rosemary & garlic or easy oven-roasted chicken, it complements grilled dishes well. Other protein ideas: ground beef, grilled chicken, halloumi.
- Roasted or Baked Goods: Like pita chips or crackers for a tasty crunch.
- Stuffed Pita: Use the hummus as a filling with veggies and protein.
- Serve with Grains: For an entree, you can serve it with quinoa, couscous, Turkish bulgur pilaf, Lebanese rice with vermicelli, farro or barley.
❓Roasted Cauliflower Hummus with Chickpeas FAQs
Yes, you can roast chickpeas and cauliflower together! They cook well at the same temperature, and roasting them together makes everything taste great. The chickpeas get crispy, and the cauliflower turns soft. Check out more cauliflower ideas like Chimichurri Roasted Cauliflower or Oven Roasted Cauliflower and Hummus.
If you're using dried chickpeas, yes, they need to be cooked first. But if you're using canned chickpeas, they’re already cooked, so you just need to drain and rinse them. Make sure they’re soft enough to blend smoothly. If you love chickpeas, try them in Rich Roast Pepper and Chickpea Stew or Chickpea Ratatouille.
Cauliflower goes great with hummus! You can dip it in hummus or even top your hummus with roasted cauliflower. It's simple and works really well together. Try it out with dishes like Roasted Cauliflower Steaks with Creamy Tahini Sauce or Vegan Warm Salad with Chickpeas & Lentils.
Soaking cauliflower helps clean it by getting rid of dirt and bugs. It also makes it a little crisper when you roast it. For a great meal, check out recipes like Chimichurri Roasted Cauliflower or Oven Roasted Cauliflower and Hummus.
To store Oven Roasted Cauliflower and Chickpeas with Hummus leftovers, keep them in an airtight container in the fridge for up to 4 days. For the hummus, store it in a separate airtight container in the fridge for up to a week. If you decide to freeze the hummus, make sure to thaw it in the refrigerator before using it.
Other Vegan Recipes You Might Love
If you love this vegan recipe, you may love these even more:
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Roasted Cauliflower Hummus Bowls
Equipment
- Food processor or blender
Ingredients
- 4 tablespoon olive oil
- 400 g cooked chickpeas 1 can
- 400 g cauliflower florets
- 2 tablespoon cornflour
- 1 teaspoon sumac
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon pul biber
- 1 teaspoon garlic powder
- ¾ teaspoon sea salt flakes
- ½ teaspoon coarse black pepper
- 1 teaspoon dried oregano
- 1 tablespoon sesame seeds
For Hummus:
- 400 g chickpeas 1 can, drained, but reserve the liquid (aquafaba)
- 2 finely chopped garlic cloves to your own taste
- 6 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 60-80 ml freshly squeezed lemon juice or to your own taste
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Drain and rinse the canned chickpeas. Pat them dry using a kitchen towel or paper towel.
- In a mixing bowl, combine the cauliflower florets and dried chickpeas. Drizzle 2 tablespoons of olive oil over them and toss to coat evenly.400 g cooked chickpeas, 400 g cauliflower florets
- In a separate small bowl, mix together the cornflour, sumac, cumin, paprika, pul biber, garlic powder, sea salt flakes, black pepper, and dried oregano. Sprinkle this spice mixture over the cauliflower and chickpeas, and toss well to ensure they are evenly coated.2 tablespoon cornflour, 1 teaspoon sumac, ½ teaspoon cumin, 1 teaspoon paprika, 1 teaspoon pul biber, 1 teaspoon garlic powder, ¾ teaspoon sea salt flakes, ½ teaspoon coarse black pepper, 1 teaspoon dried oregano
- Transfer the spiced cauliflower and chickpeas to the prepared baking tray, spreading them out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, and the chickpeas are crispy. Stir them halfway through the cooking time to ensure even browning.
- While the cauliflower and chickpeas are roasting, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly, until they are golden brown. Remove from heat and set aside.1 tablespoon sesame seeds
Creamy Hummus:
- Drain and rinse the chickpeas from the jar, but reserve the liquid (aquafaba).400 g chickpeas
- In a food processor, combine the drained chickpeas, finely chopped garlic cloves, tahini, extra virgin olive oil, salt, and freshly squeezed lemon juice.4 tablespoon olive oil, 2 finely chopped garlic cloves, 6 tablespoon tahini, ½ teaspoon salt, 60-80 ml freshly squeezed lemon juice
- Blend the mixture until smooth and creamy. Slowly, add aquafaba until desired texture has been achieved. Taste the hummus and adjust the seasoning, adding more salt or lemon juice according to your preference.
- Once the hummus is smooth and seasoned, transfer it to a serving plate. Top with the roasted cauliflower and chickpeas, drizzle with olive oil, and sprinkle with toasted sesame seeds.
- Serve the creamy hummus as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches or wraps.
Swathi says
Oven roasted cauliflower and hummus bowl, I have made it, several times, perfect meal idea.
Liz says
My family loves roasted cauliflower and the addition of crispy chickpeas was a terrific way to shake up the menu!