Ingredients:

  • 1 large head Cauliflower florets (approx. 700g)
  • 3 tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Fine Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup High-Quality Tahini or Macadamia Nut Butter
  • 2 large Garlic Cloves, roughly minced
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Ground Cumin
  • 4–6 tbsp Cold Water and Ice
  • 1 tbsp Extra Virgin Olive Oil (for garnishing)
  • Smoked Paprika, flaky salt, or fresh herbs (To taste, for garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and pepper on a prepared baking sheet. Ensure the florets are spread in a single layer.
  2. Roast for 30–35 minutes, stirring halfway through, until the cauliflower is very tender and has significant browning/caramelisation around the edges. Remove from the oven and allow to cool slightly for 10 minutes.
  3. Place the tahini (or macadamia nut butter), garlic, and lemon juice into the bowl of the food processor. Process for 30–60 seconds until a thick, light-coloured paste forms, scraping down the sides as needed. This creates the essential emulsion base.
  4. Add the roasted cauliflower, cumin, and the remaining 1/2 teaspoon of salt to the processor. Process continuously for 2–3 minutes, scraping down the sides every 30 seconds.
  5. While the processor is running, gradually drizzle in 4–6 tablespoons of ice-cold water (or drop in 2-3 small ice cubes). Stop the machine once the mixture is ultra-smooth, light, and creamy.
  6. Taste the hummus and adjust the salt, lemon juice, or cumin as necessary.
  7. Transfer the hummus to an airtight container and chill in the refrigerator for at least 30 minutes. Chilling is crucial for setting the flavors and achieving the perfect dipping consistency.
  8. To serve, spoon the hummus into a shallow bowl, create a small well in the centre, drizzle generously with high-quality olive oil, and garnish with paprika, flaky salt, and fresh herbs.