Cauliflower and Spinach Hummus
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Cook time: 
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Final hummus ready to eat

The hummus keeps well in the fridge for a few days, and can be served as a dip with veggies, as a spread on bread or with burgers, and can be dressed up in a variety of ways: drizzle chili oil over the top, sprinkle with dukkah, toasted pistachios or spices such as sumac or za’atar, etc. or have it just plain as it is … you will love it!
  • 500g cauliflower florets
  • 1 tbls olive oil
  • 1 clove garlic, peeled
  • 50g baby spinach leaves
  • 2 sprigs mint, leaves only, or to taste
  • 1 tbls tahini
  • 40g lemon juice
  • 20g olive oil
  • 1 tsp sea salt flakes
  • freshly cracked pepper, to taste
  1. Preheat oven to 200 degrees, fan forced
  2. Wash and dry the florets, and place into a medium sized baking dish
  3. Drizzle with the olive oil, and stir the florets around using a large spoon
  4. Bake for 10 minutes, stir florets around, and bake for a further 10 minutes
  5. Remove from oven and cover baking tray with foil and allow the florets to cool (once baked, you will have less weight than what you started with … approximately 350g)
  6. Place the garlic into the TM bowl and chop 3 seconds / speed 7
  7. Scrape around bowl, and add the florets, spinach, mint, tahini, lemon juice, olive oil, salt and freshly cracked pepper and blend 10 seconds / speed 5
  8. Scrape around bowl, have a taste and adjust seasoning (at this point I added another pinch of salt, 10g lemon juice, and a few extra mint leaves as I really love them, but add extra seasoning only if you feel you need it)
  9. Blend again for another 10 seconds / speed 5, or until you get the consistency you like. I like my hummus to have some texture, but if you prefer it to be smoother, than blend on speed 6 instead of speed 5
  10. Store in fridge where it will sit happily for a few days
Recipe by The Passionate Pantry at