Paleo Roasted Red Pepper Hummus
**UPDATED** Paleo, Vegan, Gluten-Free, Legume-Free, Allergy-Free, Minimal Ingredients, Easy
Liven up any party or afternoon snack session with this low-carb (chickpea free) cauliflower-based Paleo roasted red pepper hummus!
I heard you were looking for a guilt-free dip for your next party that your friends and family could immerse grain-free crackers and fresh-cut vegetables into, so I whipped up one my favorite Paleo renditions of the traditional hummus recipe!
You can enjoy this low-carb cauliflower-based hummus (no chickpeas!!) without the guilt and bloat the traditional store-bought brands leave you with.
Use freshly cut vegetables, such as cucumbers, carrots, or celery as vessels for dipping into this cauliflower-based hummus for added nutrients and flavor. This is the perfect appetizer for Summer cookouts or to feature at your next party.
Get creative and feature this hummus in deli roll-ups, in a baked chicken casserole, or smear some on a wrap with your favorite protein.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your roasted red pepper hummus turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Roasted Red Pepper Hummus
1. Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
2. Place cauliflower florets, red pepper, and whole garlic cloves onto the prepared baking sheet. Spray with avocado oil and salt and pepper to taste.
3. Bake in the preheated oven for 20 to 25 minutes or until florets are fork-tender.
4. Place cooked cauliflower florets, red pepper, garlic cloves, tahini, avocado oil, lemon juice, and ground cumin into a food processor and blend on high for 1 minute or until smooth and creamy. Serve right away or store for later.
Tip: If your hummus is too thick, add 1 tablespoon avocado oil at a time until you get your desired consistency.
How to Store Paleo Roasted Red Pepper Hummus
Hummus can be stored in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Place individual portion sizes into small glass containers for lunches or eat as a low-carb on-the-go snack with fresh vegetables (cucumbers, celery, carrots, etc.) or a handful of Paleo crackers.
Essential Equipment for Making Paleo Roasted Red Pepper Hummus
Baking Sheet – I love my stainless steel baking sheets, I don’t have to worry about toxic breakdowns.
Food Processor – An 8 to 10 cup food processor is the perfect tool for blending this hummus into a smooth and creamy dip and requires zero effort on your part!
More Paleo Dips
Buffalo Hummus – A hot and spicy non-traditional Paleo rendition of one of the most popular hummus dishes.
Basic Staples for Making Paleo Roasted Red Pepper Hummus
Cauliflower – For this recipe, I love roasting the cauliflower and garlic; it adds to the heightened flavor profile of the hummus. If you prefer to use frozen cauliflower rice, prepare the cauliflower as directed and then follow the instructions below. This option is excellent for those who are short on time or when cauliflower is out of season and too expensive to purchase fresh.
Tahini – The tahini in this hummus brings a creamy, nutty flavor very similar to a traditional chickpea hummus.
Avocado Oil – I love using avocado oil into this hummus, because of the added nutritional profile it brings and because of its light flavor. Avocado oil can be swapped out with equal parts of olive oil if desired.
Paleo Roasted Red Pepper Hummus
- Baking Sheet
- Food Processor
- 1 head cauliflower, cut into small florets (about 1 lb florets)
- 1/2 red pepper, whole
- 4 garlic cloves, whole Minced
- avocado spray
- sea salt, to taste to taste
- freshly ground black pepper, to taste to taste
- 1/2 cup tahini
- 3 tablespoons avocado oil
- 1 tablespoon freshly squeeze lemon juice
- 1 teaspoon ground cumin
- Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
- Place cauliflower florets, red pepper, and whole garlic cloves onto the prepared baking sheet. Spray with avocado oil and salt and pepper to taste.
- Bake in the preheated oven for 20 to 25 minutes or until florets are fork-tender.
- Place cooked cauliflower florets, red pepper, garlic cloves, tahini, avocado oil, lemon juice, and ground cumin into a food processor and blend on high for 1 minute or until smooth and creamy. If your hummus is too thick, add 1 tablespoon avocado oil at a time until you get your desired consistency. Serve right away or store for later.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.