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In an effort to find more ways to cut the carbs but feel satiated and eat healthy meals packed with flavour, I created my own version of a loaded hummus featuring roasted cauliflower and crispy chickpeas.

This roasted cauliflower and hummus is creamy, comforting, full of flavour, nutritious, satisfying and super filling. Perfect for a last minute week night dinner with a nice glass of wine 🍷

Give this one a try—be sure to leave a comment below and share your creation with me on Instagram @she_is_italian!

Time: 35 mins

Bake: 25-30 mins

Serves: 2-4

Roasted Cauliflower + Hummus

Ingredients

Roasted Cauliflower:

  • 1 head cauliflower, cut into florets
  • 1 yellow or red onion, sliced
  • 1-2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 tsp each paprika, garlic powder, and oregano
  • ¼ tsp black pepper (or to taste)

Roasted Chickpeas:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • ½ tsp kosher salt
  • 1 tsp each paprika, garlic powder, and oregano
  • ¼ tsp black pepper (or to taste)

Classic Homemade Hummus:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, plus more for drizzling
  • ½ tsp ground cumin
  • ½ tsp salt (or to taste)
  • 2–4 tbsp cold water (as needed for texture)

Garnish:

  • Paprika, sumac, balsamic glaze and fresh chives, chopped for garnish (optional)

Directions

  1. Cauliflower: Preheat the oven to 425°F
  2. . Place the cauliflower and onions on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.
  3. Roasted Chickpeas: Preheat the oven to 425°F. Place the chickpease on a separate baking sheet with parchment paper. Drizzle with oil, maple syrup and toss with the spices. Roast for 25-30 minutes.
  4. Hummus: (optional) Peel the skin off all your chickpeas. This takes a little extra time but results in the smoothest hummus texture. Place chickpeas in blender or food processor with the rest of the hummus ingredients and blend until smooth.
  5. Plate it: Spread desired amount of hummus on a single serving plate creating a little bit of a well in the middle. Top with the warm roasted cauliflower and onions, the crispy chickpeas, garnish and enjoy.

You can serve this up on one larger dish for a crowd to share OR you can plate this up individually.

check out this recipe...

⤷ Classic Homemade Hummus

The recipe is paired with my Classic Homemade Hummus recipe. Turn a classic appetizer into a delicious and filling meal. This is a warm and delicious crowd-pleaser or the perfect last minute dinner idea!

View Recipe

Notes

  • The homemade hummus on its own will last up to one week in the refrigerator in an air-tight container.
  • You can store any leftover roasted veggies in a separate container.
  • This recipe is extremely versatile. You can eat this hot or cold! Protein ideas: ground beef, grilled chicken, halloumi. You can top your hummus with almost anything you have on hand.
  • For a fresh Mediterranean twist, top with diced fresh tomatoes, crumbled feta and olives.
  • Spice it up and serve it with a drizzle of pepper oil.
  • Serve with naan, crostini or pita chips for a little extra crunch.

    Did you try this recipe?

    Tag @she_is_italian on Instagram so we can admire your creations! 💬 

    Did you try this recipe?

    Tag @she_is_italian on Instagram so we can admire your creations! 💬