Smoky Cauliflower Hummus

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). “Three times a week at home, I roast cauliflower florets until they’re caramelized,” says Amanda. “We eat them by the bucket.” This recipe is a natural extension.

1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)

4 1/2 tablespoons extra-virgin olive oil

About 1 tsp. smoked paprika

2 teaspoons kosher salt, divided

1/2 teaspoon ground cumin

1/4 teaspoon red chile flakes

2 garlic cloves, smashed and peeled

About 2 tbsp. lemon juice

3 1/2 tablespoons well-stirred tahini

Step 1

Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.

Step 2

Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.

Step 3

Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

Step 4

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Step 5

Make ahead: Up to 3 days, chilled airtight.

Nutrition Facts

Amount Per Serving
Calories 61Calories from Fat 50

% Daily Value *
Total Fat 5.8g9%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 199mg9%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.7g3%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Smoky Cauliflower Hummus