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Dip and spread

Cauliflower Hummus

Lemon juice, olive oil, and creamy tahini bring all the traditional flavors to this twist on your favorite dip that features white beans and cauliflower instead of chickpeas.

Serves 6
Ready in 12 mins
Prep time 8 mins
Cooking time 4 mins
400 calories per serving


> 4 cups cauliflower florets
> 1 (15.5 oz) can white cannellini beans, drained and rinsed
> 1 clove garlic
> 1/4 cup tahini
> 2 tbsp lemon juice
> 1/4 cup olive oil
> 1 tbsp finely chopped parsley
> 6 pitas, lightly toasted


In a microwave-safe bowl, combine the cauliflower and ¼ cup water. Season with salt. Cover with vented plastic and microwave 4 min., until very tender. Let cool.
To a food processor, add cauliflower, beans, and garlic. Purée until smooth. Add the tahini, lemon juice, and olive oil. Pulse until well combined. Season with salt to taste.
Transfer hummus to a serving bowl. Garnish with the parsley. Serve with the pitas.

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