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Vegetarian | Dairy Free

Serves 4

Indulge in the rich flavours of roasted cauliflower blended with creamy hummus, topped with a drizzle of spiced chilli walnut oil for a tantalizing twist on a classic dip.


Cauliflower Hummus

  • 1/2 Genuinely Southern Forests cauliflower, cut into 4-6 wedges

  • 2/3 can chickpeas (or a cup of cooked chickpeas)

  • 1 lemon, juiced

  • 1 heaped tbsp hulled tahini paste

  • 1/3 cup + 1 tbsp extra virgin olive oil for brushing the cauliflower

  • 1 garlic clove, peeled and roughly chopped

  • 1/2 tsp cumin powder

  • 1 tsp salt


Cauliflower Topping 

  • 1/2 Genuinely Southern Forests cauliflower, cut into small florets

  • 1/3 can chickpeas (or a handful cooked chickpeas)

  • 1 tsp cumin powder

  • 1 tsp sweet paprika powder

  • 1 tsp coriander powder

  • 1/2 tsp chilli flakes (optional)

  • 1/2 tsp sea salt

  • 1 tbsp extra virgin olive oil


Spiced Chilli & Walnut Oil 

  • 1/2 cup light olive oil

  • 2 tbsp chopped parsley

  • 1 tbsp chilli flakes

  • 1 tsp cumin seeds

  • 3 garlic cloves, peeled and finely chopped

  • 2 tbsp chopped Genuinely Southern Forests walnuts



  1. Preheat oven to 220C fan forced.

  2. Place cauliflower wedges into an oiled baking tray. Brush with 1 tbsp of extra virgin olive oil and season with salt.

  3. In a separate bowl combine the cauliflower florets with spices and oil. Make sure the florets and chickpeas are evenly coated, and transfer to a separate baking tray.

  4. Place the two trays of cauliflower into the oven and bake for 20 minutes turning over halfway through. Remove from oven once tender and set aside to cool.

  5. To make the hummus, place all the hummus ingredients including the cooled cauliflower into a food processor and process until you have smooth paste. Move to a serving bowl and set aside covered so it doesn’t dry out.

  6. To make chilli oil, place all the chilli oil ingredients except oil into a heat proof bowl. Place a small saucepan with olive oil over medium heat and bring to high temperature (140C or so). Gently pour hot oil over spices. Wait for it to cool to room temperature before serving. The oil can be made at least a day ahead. Keep in an airtight glass jar or a container.

  7. To assemble the hummus using a back of a kitchen spoon spread the cauliflower and chickpea paste over the base of the serving bowl. Evenly top it with roasted cauliflower and chickpeas and drizzle with walnut chilli oil. Serve with Turkish or toasted pita bread.

Recipe, styling and photo by Samira Damirova for Genuinely Southern Forests.




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