Cauliflower & Cumin Hummus
Calcium rich, Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian
About the recipe
This creamy and nourishing twist on traditional hummus combines gut-loving chickpeas with roasted cauliflower and the warm spice of cumin. It’s rich in plant-based iron, healthy fats, and fibre, making it a wonderful option for babies, toddlers, and parents alike.
The addition of tahini offers a natural calcium boost, while roasting the cauliflower brings out a subtle sweetness and smooth texture – perfect for little mouths still adjusting to solids. Whether served as a purée, a spread on toast, or a dip with veggie sticks, this simple, flavour-packed recipe is one to batch and keep on hand for easy meals and snacks.
Age Appropriate:
From around 6 months+, once sesame (allergen) has been safely introduced
Note: Tahini is made from sesame seeds, which are a common allergen. If you haven’t introduced sesame yet, start with a small amount under supervision.
Serving Suggestions:
Serve as a smooth purée for early eaters, or as a spread on baby’s first bread, crackers or toast fingers. It also makes a tasty dip for roasted veggie sticks, meatballs or fritters, and can be mixed into mashed veggies or rice to boost flavour and nutrition.
Storage:
Store in an airtight container in the fridge for up to 3 days. This recipe is not freezer friendly due to the texture change after thawing.
Ingredients
1 cup cooked or tinned chickpeas
½ cup cauliflower florets
2 tablespoons tahini
1½ tablespoons lemon juice
1 tablespoon olive oil (plus extra for roasting)
½ teaspoon ground cumin
½ teaspoon salt (optional and based on baby’s age/stage)
1 teaspoon cold water
Method
Preheat the oven to 170°C.
Slice the cauliflower into florets and drizzle with olive oil. Place onto a lined tray and roast for around 25 minutes, or until soft and lightly golden.
In a blender or food processor, combine the cooked cauliflower, chickpeas, tahini, lemon juice, olive oil, cumin, salt (if using), and cold water.
Blend until smooth and creamy, scraping down the sides as needed. Add an extra splash of water or olive oil to adjust the texture if needed.
Transfer to an airtight container and refrigerate until ready to use.
Ingredient Swaps:
If cauliflower isn’t on hand, you can swap for roasted zucchini or sweet potato for a slightly sweeter version.
Cumin can be swapped for a pinch of smoked paprika or left out for a more neutral flavour.
Tahini can be substituted with hulled sunflower seed butter if avoiding sesame (note this changes the taste)
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