Blackened Cauliflower Hummus

Hummus is one of my favourite things to eat. I just love the intensity of the flavour and creamy texture. I’m totes down with the classic chickpea version but I’m always on the hunt for a twist to keep me interested. My blackened cauliflower hummus is brilliant, very smoky and rich, with little pops of freshness from the pomegranate seeds. Get your chips ready guys, there’s a new dip in town.


  1. Pre-heat the oven to 200 fan. Put the cauliflower into a roasting dish and pour over the oil. Season with salt and pepper and toss together. Roast for 35-40 minutes until charred and tender.
  2. Transfer the cauliflower to a food processor and add the lemon, tahini and cumin. Pour in 50ml of water and blitz until smooth. Check the seasoning and add salt to taste.
  3. Swirl the cauliflower hummus onto a serving dish and top the pomegranate and parsley. Scatter over the paprika and add a drizzle of oil before serving with corn chips.


Serves 4-6

1 cauliflower, broken down into florets
3 tbsp olive oil, plus extra for drizzling
The juice of 2 lemons
120g tahini
1 ½ tsp ground cumin
50g pomegranate seeds
A small handful of finely chopped parsley leaves
1 tsp smoked paprika
Corn chips to serve
Sea salt and pepper

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