Ingredients:

  • 1 large head of Cauliflower (approx. 800 g), cut into 1-inch florets
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • ½ tsp Sea Salt & ½ tsp Black Pepper (for roasting)
  • ½ cup Tahini, good quality
  • ¼ cup freshly squeezed Lemon Juice
  • 2 cloves Garlic, minced
  • ½ tsp Ground Cumin
  • 2 – 4 Tbsp Cold Water (Iced)
  • ¼ tsp Sea Salt, or to taste
  • 1 tsp Extra Virgin Olive Oil (for garnish)
  • Pinch Paprika or Sumac (for garnish)
  • 1 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  2. Toss the cauliflower florets with 2 Tbsp EVOO, salt, and pepper. Ensure the pieces are spread in a single layer without overcrowding the pan.
  3. Roast for 35–40 minutes, tossing halfway through. The cauliflower is done when it is fork-tender and deeply caramelised and brown around the edges (this Maillard reaction is where the flavor lives).
  4. Remove the cauliflower from the oven and let it cool completely on the tray, about 15–20 minutes. Do not skip this step, as hot cauliflower yields a gluey texture.
  5. Transfer the cooled roasted cauliflower, tahini, lemon juice, minced garlic, cumin, and salt into the bowl of the food processor.
  6. Process on high speed for 1 minute, scraping down the sides thoroughly. The mixture will look thick and grainy initially.
  7. With the processor running, slowly drizzle in 1 Tbsp of the EVOO intended for garnish, followed by the chilled water, 1 tablespoon at a time. Continue blending until the hummus is velvety smooth.
  8. Taste and adjust the seasoning: add more lemon for brightness or salt for depth.
  9. Transfer the hummus to a serving bowl, cover, and chill in the fridge for at least 30 minutes. This resting time allows the flavors to meld and the texture to firm up beautifully.
  10. Before serving, drizzle with the remaining EVOO and sprinkle with paprika or sumac and fresh parsley.