Cauliflower Dip Recipe That’s Even Better Than Hummus

Cauliflower is an awesome vegetable. It’s not only packed vitamins, minerals, and other nutrients, but it’s also a great ally for delicious, low-calorie meals.

Plus, this cruciferous vegetable brings many health benefits to the human health.

Health Benefits

Cauliflower has plenty of vitamins B and C, and minerals like phosphorus and potassium. These nutrients stimulate the repair of the nervous system, muscles and bones, and the entire immune system of the human body.

In addition, it contains powerful antioxidants that eliminate the harmful effects of the free radicals, and therefore, prevent the development of chronic diseases and cancer.

This cruciferous vegetable is a great source of fiber, and therefore, stimulates the digestive tract and improves the human metabolism. In addition to this, it’s low in calories, and therefore, can help you control your appetite and maintain a healthy, slim figure.

You can use this vegetable for the preparation of many delicious and healthy dishes, such as pizza crust, pancakes, sauces, dips, salads, couscous, pureé soups, roasted veggies, and the like.

Cauliflower Dip Recipe

This is a very easy to make cauliflower dip recipe, with a delicious and mild taste. It’s suitable for all those who love hummus, but want a change in flavor from time to time. Trust me, you won’t be able to resist it! Plus, it’s suitable for those who want to preserve a slim figure, and for those who follow a special diet. Namely, this cruciferous vegetable has a small amount of carbohydrates, unlike chickpeas.

For the preparation of this recipe, you’ll need the following ingredients:

  • 1 medium-sized cauliflower head
  • 2 tablespoons of tahini paste, or toasted sesame seeds
  • 2 garlic cloves
  • 2-3 tablespoons of extra virgin olive oil
  • Freshly squeezed juice of 1 lemon
  • 1 tablespoon of organic honey
  • Pinch of turmeric powder, dried basil, cumin, and ground red pepper
  • Salt and black pepper, to taste


Preheat the oven to 200°C. Wash the cauliflower head under running water, and separate it into florets. Place them on a baking sheet, and drizzle with olive oil. Then, sprinkle with salt and black pepper, to taste. Bake for about a half an hour, until the florets are soft and tender. Be careful not to overcook it. Remove the roasted vegetable from the oven and set aside, to cool down to room temperature.

Transfer the roasted cauliflower in a food processor, along with the tahini, garlic cloves, lemon juice, honey, and spices. Add 1 tablespoon of extra virgin olive oil, and pulse to combine. If the dip is too thick, add more olive oil, until you reach the desired consistency (usually 1 more tablespoon does the job). Check for seasoning, and if needed, add more salt and black pepper.



Transfer the cauliflower hummus to a shallow serving dish. Sprinkle with olive oil and ground red pepper. Serve it with sliced vegetables, black olives, almond flour gluten-free crackers, or toasted rye bread. Enjoy!

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