Paleo Tomato Hummus
Indulge in the creamy, flavorful goodness of Paleo Tomato Hummus, a wholesome twist on traditional hummus that’s perfect for paleo enthusiasts and anyone seeking a plant-based dip. This vibrant recipe swaps chickpeas for roasted cauliflower florets, blending them with juicy cherry tomatoes, tahini, garlic, and a rich mix of smoked paprika and cumin to create a smooth, smoky, and slightly tangy spread. Roasting the vegetables adds depth and natural sweetness, while a touch of olive oil and lemon juice ties all the flavors together perfectly. Ready in just 30 minutes, this paleo-friendly hummus is not only gluten-free and grain-free but also packed with nutrients. Serve it alongside crisp vegetable sticks, as a spread for wraps, or as a dip that everyone will love. Add a garnish of fresh parsley and a drizzle of olive oil for a polished presentation that’s sure to impress!
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Recipe Information
Ingredients
- 3 cups cauliflower florets
- 1.5 cups cherry tomatoes
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the cauliflower florets and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil, and lightly season with a pinch of salt and pepper.
Roast the vegetables in the preheated oven for 20 minutes, or until the cauliflower is tender and lightly browned, and the tomatoes are soft and blistered.
Let the roasted vegetables cool slightly, about 5 minutes.
Transfer the roasted cauliflower and tomatoes to a food processor. Add tahini, the remaining 2 tablespoons of olive oil, lemon juice, garlic cloves, ground cumin, smoked paprika, sea salt, black pepper, and water.
Blend the mixture until smooth. Scrape down the sides of the food processor as needed to ensure all ingredients are fully incorporated. If the hummus is too thick, add an additional tablespoon of water and blend again.
Taste and adjust seasoning as needed, adding more lemon juice or salt to your preference.
Transfer the hummus to a serving bowl and garnish with fresh parsley. Optionally, drizzle a little olive oil over the top for extra flavor.
Serve with fresh raw vegetables like carrot sticks, cucumber slices, or celery, or use as a dip or spread for wraps and bowls.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2455 mg | 189% | |
| Iron | 10718.5 mg | 59547% | |
| Potassium | 1744 mg | 37% | |
*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.
