Roasted Cauliflower and Garlic Hummus + a Twist on Socca

roasted cauliflower and garlic hummus and spinach socca

I think we are all quite aware by now that I am the president of the hummus fan club. And I’m not afraid to throw an entire head of garlic (roasted, of course) into the aforementioned delectable dip. You may not know, however, that I am a cauliflower fiend. I horde the stuff like it’s going extinct, and it’s not out of the ordinary for me to eat an entire head in one sitting.

So why, I asked myself, have I not combined my love for these three versatile ingredients? And yes, hummus is an ingredient (hummus based salad dressing, anyone?). Well today is the magical day that it happens. And let me tell you, I could not stop eating this. I’m almost positive that a third of it went into my mouth before I even got around to scraping it out of the food processor.

spinach and thyme socca

Though traditionalists would probably scold me for calling this hummus (no chickpeas, no tahini, no cumin…) it does serve the same purpose as traditional hummus, and so it will be called hummus whether they like it or not. This version is a big lighter than completely bean based spreads thanks to the roasted cauliflower. Roasted garlic and cauliflower lend a double dose of deep caramelized flavor, while the avocado makes it smooth and satisfying. A bit of lemon juice balances out the richness, and ground black pepper provides the perfect bite.

You’ll probably want something to accompany your hummus, and I have just the thing: thyme and spinach socca. If you’ve never heard of socca, it is a garbanzo bean flour based flatbread that originated in France, and has, in the past few years, become quite popular in the blog world. It’s extremely quick and easy to whip up with only a few ingredients, and the flavor combinations are seemingly endless. Socca is gluten free, too, so it’s a great bread alternative for those who cannot eat gluten.

roasted cauliflower and garlic hummus and spinach socca

The socca and hummus are a great balanced meal, and extremely portable, too. You’re getting your veggies thanks to the cauliflower and spinach, protein from the beans, and healthy fats from the avocado. I promise you won’t need anything else!

Roasted Cauliflower and Garlic Hummus

Yield: About 2 cups


  • 1 medium head of garlic
  • 1 small head of cauliflower, chopped (about 3 cups)
  • Flesh of 1 medium avocado
  • 1/2 cup cooked navy beans
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400°F. Lightly grease or line with parchment paper a standard baking sheet.
  2. Peel away the loose outer layers of skin on the head of garlic, then cut off the top 1/4 inch to expose the tops of each clove of garlic. Drizzle one teaspoon of olive oil over top, being sure to coat the top of each clove. Wrap in aluminum foil and place on prepared baking sheet.
  3. On the same baking sheet, spread the chopped cauliflower into an even layer. Roast for 35-40 minutes, or until the cauliflower is golden and tender, and the garlic is easily pierced with a knife. Unwrap garlic and let cool for 10 minutes.
  4. Once garlic is cooled, squeeze the contents of each clove into the bowl of a food processor. Add all other ingredients and process, wiping down the sides of the bowl if necessary until a smooth, mixture forms. If your mixture will not come together, add water, a tablespoon at a time, until you reach your desired consistency.
  5. Taste, and adjust seasonings as necessary.
  6. Store in an airtight contain in the refrigerator for up to one week.

Spinach and thyme socca

Spinach and Thyme Socca


  • 1 cup garbanzo or garfava flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 3/4 cup water
  • 1/2 cup packed baby spinach, chopped


  1. Preheat oven to 400°F. Lightly grease or line with parchment a 7 inch by 11 inch glass baking dish.
  2. In a medium bowl, mix together garbanzo or garfava flour, sea salt, and dried thyme.
  3. Whisk in water until no lumps remain, then stir in chopped spinach.
  4. Pour batter into prepared baking dish. Bake for 25-27 minutes, until edges are just golden.
  5. Remove from oven and allow to cool in pan for 5 minutes before removing and slicing.


Roasted Cauliflower Hummus and Spinach Socca

Have you tried socca yet? What are you favorite flavors? I’ve made countless versions, but the spinach is probably my favorite. What about hummus - have you made your own? Isn’t it a million times better than store bought?

spinach and thyme socca



  1. Anna {Herbivore Triathlete} says

    I am a member of the hummus fan club as well, it’s such a versatile food! I’ve never tried socca though, you’ve got me intrigued with this one. Thanks for sharing Jodye!

    • Jodye says

      You have to try it, Anna. It’s such a nice alternative to bread, and takes barely any effort. Perfect with freshly made hummus!

  2. sally @ sallys baking addiction says

    oh my gosh Jodye! I need to make this… like yesterday. It has my name written ALL over it! I am a hummus fiend.

    • Jodye says

      You and I both, Sally! It definitely didn’t last long here. I actually need to make some more today!

  3. Carole says

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  4. Karen (Back Road Journal) says

    I’m happy to have stopped by…what a nice dish to have with cocktails when entertaining.

  5. Trisha @ Vignette says

    This socca looks so delicious! What a wonderful pairing you’ve made with the hummus, too! Great recipe!

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