Purple Cauliflower & Roasted Chickpea Dip

IMG_9087.jpgA few days ago I had a conversation with a friend about the lack of variety in my diet. One of the handful of reasons I don’t do many “What I Ate…” posts is because nine times out of ten, those posts would look exactly the same. I know what I like, I know what makes me feel good, and I stick to it.

But the conversation got me thinking about how it might be a good practice to shake things up a bit. And I decided to take a baby-step in the direction of a more diverse collection of foods in my meal repertoire by making a slightly different version of my standard hummus.

To add some extra and more divergent veggies to my belly this weekend, I picked up a beautiful head of purple cauliflower. As I was preparing those to roast, another new-to-me idea struck: Why not roast the chickpeas too?

The cauliflower florets and roasted beans led to a much thicker and chunkier result, so this became more of a dip than a standard hummus. And so was born, roasted purple cauliflower and chickpea dip! It wasn’t a dramatic departure from my usual fare, but it was fun (and delicious) to go a bit outside the box.


Purple Cauliflower & Roasted Chickpea Dip 

1 small head purple cauliflower, chopped

1 can chickpeas

3 T tahini (generous Ts)

1 T olive oil 

juice from one small lemon

2 t cumin 

1/2 t cayenne 

1 t salt

coconut oil spray and/or olive oil 

additional salt & pepper to taste

Preheat oven to 400 degrees. Chop cauliflower and rinse and drain the chickpeas. Spread the cauliflower on one large prepared baking sheet, and the chickpeas on another. Lightly coat the beans and cauliflower with oil (I use just a bit of coconut oil spray). Sprinkle salt and pepper over each. Place in the oven and roast for around 25 minutes. (The chickpeas may have to come out sooner, so keep an eye on those). Allow the chickpeas and cauliflower to cool.

Place the cooled cauliflower and chickpeas in a food processor along with the remaining ingredients. Blend. If it’s not getting smooth enough for your preferences, add more liquid (tahini, oil, or water) to your liking!


It didn’t stay as purple as I’d hoped, so it’s not exactly the most attractive dip out there, but it sure did taste good!


Happy Monday! 


7 thoughts on “Purple Cauliflower & Roasted Chickpea Dip

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