Low Carb Tomato Hummus
Elevate your snacking game with this irresistible Low Carb Tomato Hummus, a flavorful twist on traditional hummus that’s both keto-friendly and nutrient-packed! Featuring tender, roasted cauliflower florets as a low-carb base, blended with juicy cherry tomatoes, creamy tahini, zesty lemon juice, and fragrant garlic, this recipe delivers a velvety texture and bold Mediterranean flavors without the carb count of chickpeas. A touch of smoky paprika and ground cumin further enhances its savory depth, while a splash of ice water ensures ultimate creaminess. Perfect served with crunchy low-carb vegetables like cucumber slices, celery sticks, or bell pepper strips, this hummus makes a nutritious appetizer or satisfying snack. Ready in just 30 minutes, this gluten-free and vegan recipe is as simple to whip up as it is delicious.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Cherry tomatoes
- 2 tablespoons Tahini
- 2 units Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Ice water
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and spread the cauliflower florets and cherry tomatoes in a single layer.
Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat. Roast in the oven for 20 minutes, or until the cauliflower is tender and the tomatoes are slightly blistered.
While the vegetables are roasting, peel the garlic cloves.
Transfer the roasted vegetables and garlic to a food processor.
Add tahini, lemon juice, ground cumin, smoked paprika, salt, black pepper, and the remaining 1 tablespoon of olive oil to the food processor.
Blend until smooth, stopping to scrape down the sides as needed.
While blending, drizzle in the ice water to achieve a creamy consistency.
Taste and adjust seasonings, adding more lemon juice, salt, or spices if desired.
Transfer the tomato hummus to a serving bowl and drizzle with a bit of olive oil or garnish with additional smoked paprika if desired.
Serve immediately with low-carb veggies like cucumber slices, celery sticks, or bell pepper strips. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2418 mg | 186% | |
| Iron | 10717.9 mg | 59544% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
