Homemade Hummus Platter, Topped with Spicy Roasted Cauliflower

I’ll be making this Homemade Hummus Platter topped with Buffalo-Inspired Roasted Cauliflower as an appetizer this coming weekend, for our small family reunion. And I’m pretty sure I’m going to make it again for several other upcoming events. It’s so darn good!

Colorful, fresh, and flavorful, this really would be great at a tailgate party, BBQ, holiday event…you name it. And fortunately it really looks like more work than it is.

And I can promise that if you’re lucky enough to have leftovers, they’re delicious in a toasted Ezekiel wrap the next day.

Hope you love this too! : )


Buffalo-Inspired Roasted Cauliflower

Homemade Hummus

1 15-ounce can chickpeas, drained and rinsed
1/3 cup water
1/4 cup tahini
2 tablespoons (generous) fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon kosher salt (or to taste)
coarse ground black pepper, to taste
generous dash cayenne pepper
generous dash Cajun or Creole seasoning


generous sprinkle Za’atar seasoning, to taste (optional)
diced red bell pepper (1/3 cup or more)
diced celery (1/3 cup or more)
thinly shredded red cabbage (1/3 cup or more)
chopped cilantro, to taste

To Serve

thin slices of English Cucumber
Ezekiel tortillas, sliced into triangle “chips” and toasted lightly


Start by roasting the cauliflower. Find recipe for Buffalo-Inspired Roasted Cauliflower here.

While the cauliflower is roasting, you can prepare the hummus. Add all of the Homemade Hummus ingredients to the bowl of a large food processor. (I really love my Breville!) Process for several minutes, until super creamy.  Taste for seasoning; adjust if needed. Refrigerate until ready to serve.

Prepare the red bell pepper, celery,  red cabbage, and cilantro. Refrigerate chopped/diced veggies until ready to serve.

To assemble:

Once the cauliflower it done, you can assemble for serving. Spread hummus in a large circle on a large plate or platter, almost – but not quite – to the edge. Sprinkle lightly with Za’atar seasoning (if using).

Top hummus with bell pepper, celery, cabbage, and cilantro.

Over the fresh veggies, add a mound in the center of the Buffalo-Inspired Roasted Cauliflower (preferably while still warm), using just as much as you wish. (Reserve any extra roasted cauliflower for another use.)

Surround hummus with slices of cucumber and toasted Ezekiel tortilla “chips”. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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