Whole30 Hummus Toast
Transform your breakfast or snack game with this vibrant and nutritious Whole30 Hummus Toast! This creative recipe swaps traditional bread for roasted sweet potato slices, creating a naturally gluten-free and Whole30-compliant base that’s as wholesome as it is delicious. Topped with a rich and velvety homemade cauliflower hummus—flavored with tahini, garlic, lemon juice, and a hint of cumin—this dish is packed with plant-based goodness. Garnish with a sprinkle of smoky paprika and fresh parsley for a burst of color and flavor. Perfect for a satisfying, low-carb alternative to traditional hummus toast, this dish is ideal for clean eating enthusiasts and anyone looking for an easy, veggie-packed meal. Ready in under an hour and loaded with wholesome ingredients, it’s sure to become a new favorite!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 3 cups Cauliflower florets
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 large Garlic cloves
- 0.5 teaspoons Ground cumin
- 1 teaspoon Sea salt
- 0.5 teaspoon Paprika (optional for garnish)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the sweet potatoes lengthwise into 1/4-inch thick slices to create toast bases. You should get about 4-5 slices per potato.
Brush the sweet potato slices lightly with 1 tablespoon of olive oil on both sides and place them in a single layer on a baking sheet. Set aside.
Place the cauliflower florets on another baking sheet and drizzle with 1 tablespoon of olive oil, tossing to coat evenly.
Roast the sweet potato slices in the oven for about 25 minutes, flipping halfway through, until tender and golden brown.
At the same time, roast the cauliflower florets for 20-25 minutes until tender and slightly golden.
Once the cauliflower is roasted, allow it to cool slightly, then transfer to a food processor.
Add the remaining 1 tablespoon of olive oil, tahini, lemon juice, garlic cloves, ground cumin, and sea salt to the food processor.
Blend the mixture on high until smooth and creamy, scraping down the sides as needed.
Once the sweet potato slices are cooked, remove them from the oven and allow them to cool for a minute or two.
Spread a generous layer of cauliflower hummus on each sweet potato slice.
Optionally, sprinkle with paprika and chopped parsley for garnish.
Serve immediately and enjoy your Whole30 Hummus Toast!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 2679.7 mg | 14887% | |
| Potassium | 228 mg | 5% | |
*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.
