Name: Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, cut into florets; 2 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1 teaspoon garlic powder; Kosher salt and black pepper, to taste; 2 cups plain hummus; 1/3 cup extra virgin olive oil; 1/2 cup chopped fresh herbs (cilantro, dill, parsley); 1 clove garlic, grated; 1/2-1 teaspoon paprika; 1/2-1 teaspoon chili flakes; 2 tablespoons sesame seeds; 2 teaspoons lemon zest; 1 teaspoon honey

Jump to Recipe· 4.2 from 7 reviews

I absolutely love sharing this Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe because it brings together some of my favorite textures and flavors in such a fresh and exciting way. Roasting the cauliflower until it’s beautifully charred adds a savory depth that elevates the creaminess of classic hummus, while the vibrant chili herb oil finishing touch gives the whole dish a tantalizing kick that keeps me coming back for more. Whenever I make this, it feels like a little celebration of bold tastes and simple ingredients all in one bowl!

Why You’ll Love This Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe

What makes this Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe truly special for me is the incredible combination of textures and flavors that come together effortlessly. The roasted cauliflower develops this perfect crispy exterior with tender insides that contrasts so wonderfully against the smooth, velvety hummus. Then comes the chili herb oil, packed with fragrant herbs, a subtle smoky spice, and just a touch of honey that introduces a surprising balance of heat and sweetness. Each bite feels fresh, vibrant, and deeply satisfying.

Another reason I’m head over heels for this recipe is how easy it is to prepare. Roasting the cauliflower doesn’t require much attention, and while it’s in the oven, you can whisk together the chili herb oil in minutes. This is the kind of dish that shines as a quick weeknight appetizer but also feels beautiful enough to serve at a weekend gathering or holiday party. It stands out because it’s not only delicious but also visually stunning with its contrast of colors and textures, and it appeals to both veggie lovers and hummus fans alike.

Ingredients You’ll Need

This image shows a close-up view of roasted cauliflower pieces on a white marbled textured surface. The cauliflower pieces are golden brown with dark charred spots, showing a crispy texture. The florets vary in size and are scattered unevenly, with small seasoning bits visible around them on the surface. The lighting highlights the rough texture and color contrast of the roasted cauliflower, making it look rich and flavorful. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are wonderfully simple but each one plays a crucial role in creating that unforgettable flavor and texture. From the earthy cauliflower to the smoky spices and fresh herbs in the chili herb oil, every element elevates the final dish in its own way.

Cauliflower florets: The star ingredient that roasts beautifully, gaining a crispy, caramelized texture and mellow sweetness.
Extra virgin olive oil: Used both for roasting and in the chili herb oil to carry the flavors and add richness.
Smoked paprika: Brings a deep, smoky flavor that complements the roasted cauliflower perfectly.
Chili powder: Adds a warm, subtle heat to the cauliflower for extra depth.
Garlic powder: Imparts a gentle garlicky aroma without overpowering the other spices.
Kosher salt and black pepper: The essential seasoning duo that brightens and balances every bite.
Plain hummus: The creamy base providing a familiar, smooth texture to contrast the crispy cauliflower.
Fresh herbs (cilantro, dill, parsley): Chopped and vibrant, they bring fresh, fragrant notes in the chili herb oil.
Grated garlic: Infuses the oil with pungent aroma and depth.
Chili flakes and paprika (for oil): Layer on additional heat and color in the oil to tie the dish together.
Sesame seeds: Add a subtle crunch and nutty flavor to the chili herb oil.
Lemon zest: Zesty brightness that wakes up the palate in the chili herb oil.
Honey: Balances the heat by adding a touch of sweetness in the herb oil.

Directions

Step 1: Preheat your oven to 425° F. On a large baking sheet, toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, and a pinch of kosher salt and black pepper. Make sure every floret is evenly coated with the spices for that perfect roast.

Step 2: Transfer the baking sheet to the oven and roast the cauliflower for 20 minutes. Halfway through, give the florets a good toss to ensure even cooking. After the 20 minutes, continue roasting for another 10 minutes or until the cauliflower looks nicely charred and tender when pierced with a fork.

Step 3: While the cauliflower roasts, prepare the chili herb oil. In a heatproof bowl, combine 1/3 cup extra virgin olive oil, 1/2 cup chopped fresh herbs (I like a mix of cilantro, dill, and parsley), 1 clove grated garlic, 1/2 to 1 teaspoon paprika, 1/2 to 1 teaspoon chili flakes, 2 tablespoons sesame seeds, 2 teaspoons lemon zest, and 1 teaspoon honey.

Step 4: Heat the olive oil in a small skillet over medium heat until it just begins to sizzle—this usually takes about 5 minutes. Then carefully pour the hot oil over the herb and spice mix in the bowl, stirring gently to combine all the flavors into a fragrant, spicy oil.

Step 5: Spread 2 cups of plain hummus evenly in a shallow serving bowl. Arrange the roasted cauliflower over the hummus in a single layer to highlight those crispy bits. Finally, drizzle the chili herb oil generously over the top, allowing the vibrant colors and aromas to shine through.

Step 6: Serve this dish warm or at room temperature with pita bread, crisp chips, or fresh vegetable sticks for dipping. It’s ready to be enjoyed immediately, bursting with flavor and texture in every bite.

Servings and Timing

This Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe makes about 4 hearty servings, perfect for sharing as an appetizer or a side. Prep time is roughly 10 minutes, and the roasting takes about 30 minutes total, bringing your total time to around 45 minutes. There’s no required resting time, so it’s great for a quick but impressive dish that’s ready right after the last drizzle of chili herb oil.

How to Serve This Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe

A white bowl filled with a smooth, creamy beige hummus spread in a circular pattern forming one thick base layer. On top, there are several pieces of roasted cauliflower with a golden-brown char, scattered in the center. The cauliflower is coated in green herb sauce with bits of finely chopped parsley and garlic, and small sprigs of fresh dill are placed around the cauliflower. A reddish-orange oil is drizzled over the cauliflower and hummus, pooling slightly in some areas. The bowl sits on a white marbled surface with some pieces of pita bread partially visible near the edge. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish alongside warm pita, crunchy pita chips, or even fresh-cut vegetables like cucumber and carrots for dipping. The creamy hummus paired with the crispy roasted cauliflower and smoky chili herb oil creates an irresistible flavor combination that works beautifully for casual gatherings or dinner party starters. I find the colors alone—golden cauliflower glowing under fresh green herbs and bright red chili specks—make it a real crowd-pleaser on any table.

To really elevate the presentation, I sprinkle a few extra sesame seeds or fresh herb leaves on top just before serving. Sometimes I add a wedge of lemon on the side for those who want an added zesty kick. This dish tastes best served at room temperature or slightly warm, which makes it very flexible when entertaining since it doesn’t need to be eaten immediately piping hot.

When I’m pairing beverages, this hummus goes wonderfully with a crisp white wine like Sauvignon Blanc, a refreshing mint cocktail, or even a sparkling water infused with citrus and herbs. It’s ideal for family dinners, weekend brunches, holiday get-togethers, or as a flavorful snack for weekend movie nights. No matter how you serve it, it’s always a hit!

Variations

I love how customizable this Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe is. For example, you can swap the fresh herbs in the chili oil depending on what you have on hand—basil, tarragon, or even fresh oregano can bring a lovely twist to the flavor profile. If you prefer your hummus with more zing, adding a squeeze of fresh lemon juice directly into the hummus before spreading it really brightens everything up.

For dietary adjustments, this recipe is naturally gluten-free and vegan, which makes it very friendly for different diets. If you want a lighter version, consider using reduced-fat hummus or homemade hummus with less tahini and more lemon to reduce calories. Another fun variation is to roast different vegetables alongside the cauliflower—roasted carrots, sweet potatoes, or even broccolini add a colorful and tasty spin.

If you’d like to experiment with cooking methods, air frying the cauliflower results in a quicker, extra-crispy texture that I sometimes prefer when I’m short on oven time. Alternatively, grilling the cauliflower adds a beautiful smoky char that intensifies every bite. Whichever route you take, this recipe adapts beautifully and never fails to impress.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring them to an airtight container and storing them in the refrigerator. The hummus and roasted cauliflower combination will keep well for about 3 to 4 days. Make sure to keep the chili herb oil separate if possible, as it preserves the freshness and texture best when added just before serving again.

Freezing

I don’t typically freeze this dish because the texture of the roasted cauliflower and fresh herbs in the oil can change once thawed. The cauliflower may become a bit mushy, and the oil’s vibrant flavors could dull. However, if you want to freeze, separate the hummus and store it in a freezer-safe container for up to one month, defrosting slowly in the fridge before use. I suggest storing the cauliflower and chili herb oil fresh whenever possible.

Reheating

When reheating, gently warm the roasted cauliflower in the oven at 350° F for 5 to 10 minutes until heated through and crisp again. Avoid microwaving as it can make the cauliflower soggy. Once warmed, spread the hummus on your serving dish, add the cauliflower, and drizzle the chili herb oil freshly over the top to revive all those bright, complex flavors.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but I recommend thawing it completely and patting it dry before roasting to avoid excess moisture. Keep in mind that fresh cauliflower will give you the best texture and flavor, especially for achieving that crispy char.

Is this recipe spicy? How can I adjust the heat level?

This recipe has a gentle to moderate spicy kick thanks to the chili powder, flakes, and chili herb oil. If you prefer less heat, reduce or omit the chili flakes and chili powder. For a bolder spice, feel free to increase these or add a splash of hot sauce to the hummus before serving.

Can I make the chili herb oil ahead of time?

Absolutely! The chili herb oil can be made a day in advance and stored in the fridge. Just be sure to bring it back to room temperature or gently warm it before drizzling over the hummus and cauliflower so the flavors shine through perfectly.

What’s the best way to serve this dish for a party?

I like to serve this in a large shallow bowl with plenty of pita triangles, crudité, or crisp crackers on the side for dipping. Garnishing with extra sesame seeds, fresh herbs, and lemon wedges makes it look festive and inviting. It’s always a guaranteed hit for guests!

Is this recipe vegan and gluten-free?

Yes, the recipe is naturally vegan and gluten-free as long as you use gluten-free hummus and check your spice ingredients for any additives. It’s a fantastic option for those with dietary restrictions looking for bold, delicious flavors.

Conclusion

I truly hope you give this Crispy Roasted Cauliflower Hummus with Chili Herb Oil Recipe a try soon because it’s one of those dishes that feels both comforting and exciting every time I make it. The blend of smoky, spicy, fresh, and creamy flavors reminds me why simple ingredients can create unforgettable dishes. Whether for a casual snack, dinner party, or holiday spread, it’s a recipe I’m always thrilled to share with friends and family.