Whole30 Roasted Red Pepper Hummus
Indulge in the rich, smoky flavors of Whole30 Roasted Red Pepper Hummus, a healthy and dairy-free twist on the classic Mediterranean dip. This recipe swaps chickpeas for roasted cauliflower florets, creating a creamy and wholesome base that's perfect for those following Whole30, paleo, or gluten-free diets. Vibrant roasted red peppers, nutty tahini, fresh lemon juice, and warm cumin come together for an irresistible flavor profile, while a touch of paprika adds subtle spice. Ready in just 40 minutes, this easy homemade hummus shines as a party appetizer or a satisfying snack, especially when served alongside crisp vegetables or drizzled with extra virgin olive oil for an elegant garnish. Whether you're meal-prepping or hosting guests, this versatile recipe delivers bold flavor with a nutritious twist.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Roasted red peppers, drained
- 0.25 cup Tahini
- 3 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped parsley, for garnish
Instructions
Preheat the oven to 400°F (200°C).
Spread the cauliflower florets evenly on a baking sheet and drizzle with 1 tablespoon of olive oil.
Roast cauliflower in the preheated oven for 20-25 minutes, or until the edges are golden brown, stirring halfway through the cooking time.
Allow the roasted cauliflower to cool for about 5 minutes.
In a food processor, combine the roasted cauliflower, roasted red peppers, tahini, lemon juice, minced garlic, the remaining tablespoon of olive oil, salt, cumin, and paprika.
Blend the mixture in the food processor until smooth and creamy. You may need to stop and scrape down the sides occasionally to ensure everything is well combined.
Taste the hummus and adjust the seasoning if needed, by adding more salt, lemon juice, or spices.
Transfer the hummus to a serving bowl and garnish with chopped parsley.
Serve immediately or refrigerate for up to 3 days. Serve as a dip with fresh vegetables.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1181 mg | 91% | |
| Iron | 5358.1 mg | 29767% | |
| Potassium | 332 mg | 7% | |
*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.
