Harissa Cauliflower Hummus With Caramelised Shallots

by Zarina
Harissa Cauliflower Hummus With Caramelised Shallots

A mix of chickpeas and gungo split peas gave such a creamy and rich consistency, blended with tahini, garlic, lemon, cayenne, paprika and olive oil.  The cauliflower is coated in the harissa paste and roasted in the oven until charred. It’s topped with caramelised shallots and finished with a sprinkle of za’atar.. just beautiful.

Harissa Cauliflower Hummus With Caramelised Shallots

Harissa Cauliflower Hummus With Caramelised Shallots

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g Gungo Split Peas (optional)
  • 150g Chickpeas (if omitting gungo split peas, then use 300g chickpeas)
  • 150g Tahini
  • 6 Garlic Cloves crushed
  • 2 Lemon juiced
  • 250ml Olive Oil
  • 80ml Water
  • ¼ tsp Cayenne
  • ¼ tsp Paprika
  • ½ tsp Garlic Granules
  • 1 tsp Sea salt
  • ½ tsp Ground black pepper
  • ½Cauliflower cut into florets
  • Drizzle of Olive Oil
  • 3 tbsp Harissa Paste
  • 1 tsp Salt
  • ½ tsp Pepper
  • 3 Shallots
  • 3 tbsp Olive Oil
  • 2 tbsp Sugar
  • Sea Salt
  • Pepper
  • GARNISH: Pinch of za’atar



  1. Preheat the oven to 200°C
  2. In a food processor, whizz together all the hummus ingredients, add the oil gradually until the hummus is to your desired consistency. You may need slightly more or less depending on the brand of chickpeas you use
  3. Taste and add more salt, lemon or spice if desired, set aside
  4. On a baking tray lined with parchment paper, add the cauliflower florets and mix in the oil, harissa paste, salt and pepper, roast in the oven until slightly charred
  5. On another baking tray, toss the shallots with olive oil, sugar, salt and pepper and roast in the oven until crisp and golden
  6. Place hummus on the serving plate, arrange cauliflower florets in the centre,  sprinkle with za’atar and sea salt, serve immediately 
  7. Enjoy your choice of bread!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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