Oven Roasted Cauliflower and Hummus
Roast Cauliflower and Chickpeas with Hummus is a flavorful, hearty dish featuring crispy roasted vegetables paired with creamy hummus. Perfect for a satisfying meal or side.
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Roast Cauliflower and Chickpeas with Hummus is a tasty, hearty dish with crispy roasted veggies and creamy hummus. It’s perfect for a filling meal or side.
This recipe mixes nutty chickpeas and tender cauliflower, roasted until just right, with smooth, rich hummus. It’s a great choice for meal prep, quick dinners, or a satisfying lunch.
You can pair this cauliflower recipe with a range of tasty sides and main dishes. Try it with baked cornflake chicken Bites or a piece of crispy chicken schnitzel for a filling meal. For something different, enjoy it with borek with meat and cheese or fresh-baked bread. Baked potato wedges or Lebanese rice also go beautifully together.
Try this couscous salmon salad or a bowl of vegan lentil soup next. These dishes are simple to make, use everyday ingredients, and add variety to your meal.
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Watch Us Make the Recipe
We often overcomplicate meals, but it doesn’t have to be that way! Introducing the Oven Roasted Cauliflower and Hummus Bowl—a simple idea you might not have considered before, but once you try it, you’ll wonder why you didn’t think of it sooner.
This meal is so easy to prepare that you’ll be amazed you hadn’t put it together before. Plus, you might think about what other easy meals you can create from your pantry!
Expert Tips
Preheat Oven: Heat your oven to 400°F (200°C) for crispiness.
Coat Evenly: Toss cauliflower and chickpeas with olive oil and spices to ensure even flavour and crispiness.
Avoid Crowding: Spread them in a single layer on the baking sheet to prevent steaming.
Why You’ll Love This Dish
You’ll love this Oven Roasted Cauliflower and Chickpeas with Hummus for several reasons. It’s incredibly simple to make with minimal prep and cooking time. The roasted cauliflower and chickpeas turn out crispy, while the creamy hummus adds a smooth, rich touch.
Not only is it nutritious, and packed with healthy ingredients, but it’s also versatile, perfect as a main dish or side, and easily customizable with your preferred seasonings. Plus, it’s satisfying, making it a great choice for any meal of the day.
Substitutions
- Olive Oil: Substitute with canola oil or avocado oil.
- Cooked Chickpeas: Use canned beans like white beans or kidney beans.
- Cauliflower Florets: Swap with broccoli florets or Brussels sprouts.
- Cornflour: Replace with all-purpose flour or potato starch.
- Sumac: Use lemon zest or a splash of lemon juice for a tangy taste.
- Cumin: Substitute with ground coriander or caraway seeds.
- Paprika: Use smoked paprika or chilli powder.
- Pul Biber: Replace with red pepper flakes or crushed chilli peppers.
- Garlic Powder: Swap with minced garlic or garlic salt (reduce the amount of added salt).
- Sea Salt Flakes: Use kosher salt or table salt.
- Coarse Black Pepper: Replace with ground black pepper.
- Dried Oregano: Use dried thyme or dried basil.
- Sesame Seeds: Substitute with poppy seeds or chopped nuts.
How to make Oven Roasted Cauliflower and Hummus
Here’s a quick guide on how to prepare the Oven Roasted Cauliflower and Chickpeas with Hummus. With just a few simple steps, you’ll achieve perfectly roasted cauliflower and crispy chickpeas, complemented by smooth, creamy hummus. Let’s get cooking!
In a bowl, toss cauliflower florets and dried chickpeas with olive oil. In another bowl, mix the spices and sprinkle over the cauliflower and chickpeas, then toss to coat evenly.
Transfer the spiced cauliflower and chickpeas to the prepared baking tray, spreading them out in a single layer.
In a food processor, blend the hummus ingredients until smooth. Add ice-cold water, a tablespoon at a time, if needed, to reach your desired consistency.
Transfer the mixture to a serving plate, spreading it evenly across the surface.
Drizzle some extra virgin olive oil over the top and garnish with the reserved whole chickpeas, fresh parsley and sesame seeds.
What to Serve It With
- Pita Bread or Flatbreads: For dipping into the hummus.
- Salads: Pair it with a fresh salad for added texture and flavour.
- Grilled Meats or Fish: It complements grilled dishes well.
- Roasted or Baked Goods: Like pita chips or crackers for a tasty crunch.
- Stuffed Pita: Use the hummus as a filling with veggies and protein.
Storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Hummus: Keep hummus in a separate airtight container in the fridge for up to a week. If frozen, thaw in the refrigerator before use.
What other vegan main dishes can I try?
If you love this vegan recipe, you may love these even more:
- Easy vegan warm salad recipe
- Chickpea Ratatouille: A Delicious Vegan Dish
- Sautéed Green Beans with Garlic
- Easy Grilled Eggplant Salad
- Easy 15-minute Udon Noodles
- Sweet & Sour Vegetable Stir Fry
- Rich Roast Pepper and Chickpea Stew
FAQs
1. Can I use frozen cauliflower and chickpeas?
Yes, you can use frozen cauliflower and chickpeas. Just make sure to thaw and drain them thoroughly before roasting to avoid excess moisture.
2. How do I make this dish spicier?
Add more pul biber or red pepper flakes to the seasoning mix to give it an extra kick. You can also sprinkle some hot sauce on top before serving.
3. Can I make this dish ahead of time?
Yes, you can prepare the cauliflower and chickpeas in advance. Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness before serving.
4. What can I use instead of hummus?
If you don’t have hummus, you can substitute it with Greek yoghurt, tahini, or a creamy avocado sauce.
5. How can I make this dish vegan?
The recipe is already vegan as long as you use a plant-based hummus. Ensure that all other ingredients are also vegan-friendly.
More cauliflower recipes you may love
- Roasted Cauliflower Steaks with Creamy Tahini Sauce
- Crunchy Cauliflower Bites Bonanza
- Roasted Cauliflower with Yogurt and Chimichurri
Looking for more? Check out + 54 Best Mains Easy Recipes!
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Roast cauliflower hummus with chickpeas
Equipment
- Baking sheet
- Measuring cups and spoons
- Food processor or blender
Ingredients
- 4 tbsp olive oil
- 240 g cooked chickpeas
- 400 g cauliflower florets
- 2 tbsp cornflour
- 1 tsp sumac
- ½ tsp cumin
- 1 tsp paprika
- 1 tsp pul biber
- 1 tsp garlic powder
- ¾ tsp sea salt flakes
- ½ tsp coarse black pepper
- 1 tsp dried oregano
- 1 tbsp sesame seeds
For Hummus:
- 1 can chickpeas 660 gr
- 1-2 finely chopped garlic cloves to your own taste
- 6 tbsp tahini
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- 60-80 ml freshly squeezed lemon juice or to your own taste
- A little ice cold water to loosen the mixture if necessary just add a tbsp at a time
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Drain and rinse the canned chickpeas. Pat them dry using a kitchen towel or paper towel.
- In a mixing bowl, combine the cauliflower florets and dried chickpeas. Drizzle 2 tablespoons of olive oil over them and toss to coat evenly.
- In a separate small bowl, mix together the cornflour, sumac, cumin, paprika, pul biber, garlic powder, sea salt flakes, black pepper, and dried oregano. Sprinkle this spice mixture over the cauliflower and chickpeas, and toss well to ensure they are evenly coated.
- Transfer the spiced cauliflower and chickpeas to the prepared baking tray, spreading them out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, and the chickpeas are crispy. Stir them halfway through the cooking time to ensure even browning.
- While the cauliflower and chickpeas are roasting, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly, until they are golden brown. Remove from heat and set aside.
- Once the cauliflower and chickpeas are done, remove them from the oven and transfer to a serving dish. Sprinkle the toasted sesame seeds over the top.
- Serve the spiced roasted cauliflower and chickpeas as a side dish or as a main course with rice or salad. Enjoy!
- Creamy Hummus:
- Drain and rinse the chickpeas from the jar. Reserve a few whole chickpeas for garnish, if desired.
- In a food processor, combine the drained chickpeas, finely chopped garlic cloves, tahini, extra virgin olive oil, salt, and freshly squeezed lemon juice.
- Process the mixture until smooth and creamy. If the hummus appears too thick, you can add a little ice-cold water, a tablespoon at a time, and continue processing until you achieve the desired consistency.
- Taste the hummus and adjust the seasoning, adding more salt or lemon juice according to your preference.
- Once the hummus is smooth and seasoned to your liking, transfer it to a serving bowl.
- Drizzle some extra virgin olive oil over the top and garnish with the reserved whole chickpeas, if desired.
- Serve the creamy hummus as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches or wraps.
