Loaded Chimichurri Cauliflower Hummus

Loaded Chimichurri Cauliflower Hummus

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 506kcal
Author Eat Love Eat


  • 1 small head cauliflower
  • 1 tablespoon chimichurri see below
  • 4 tablespoons rapeseed or olive oil divided
  • 2 cans chickpeas (3 cups) drained and rinsed
  • juice of 1 lemon
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • 1-2 cloves garlic depending on taste
  • 6 tablespoons water


  • 1 1/2 cups parsley leaves
  • 1/2 small red onion
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chilli flakes
  • 60 ml red wine vinegar (1/4 cup)
  • 80 ml rapeseed or olive oil (1/3 cup)
  • 1/4 teaspoon sea salt


  • Preheat the oven to 180ºC (350ºF). Cut the cauliflower into small florets and place in a bowl. Add 1 tablespoon of chimichurri, 1 tablespoon oil and a pinch of salt and pepper. Mix well until evenly coated. Spread the cauliflower out on a baking tray and roast for 30-35 minutes until soft and colouring at the edges. Allow to cool until just warm.
  • In a food processor, place the chickpeas, lemon juice, tahini, cumin, garlic cloves, water, the remaining 3 tablespoons of oil and 1/2 teaspoon sea salt flakes (you will need to use less if you are using fine salt). Blitz until smooth and taste for seasoning.
  • Spread the hummus out on a platter or place in a bowl. Place the warm roasted cauliflower on top of the hummus and drizzle with extra chimichurri. Serve.


  • Place the parsley, red onion, garlic, oregano and chilli flakes into a food processor. Blitz until finely chopped. Add the red wine vinegar, oil and salt and process until well combined. Taste and adjust seasoning as desired.


I couldn't find any fresh oregano to use in my chimichurri but if you can I would recommend using it instead of dried. You'll probably have to use a little more than specified in the recipe though.
The chimichurri is super punchy which I love, but feel free to tone it down if you prefer by reducing the amount of red onion and chilli flakes.
The nutrition label is just for the hummus.