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prep time
10 min
cook time
30 min
ready time
40 min
Paleo Roasted Eggplant Hummus
Make this Paleo hummus as an appetizer for your next gathering, and watch your guests’ faces fill with delight. Eggplant and cauliflower are roasted until golden and soft, then blended with tahini, extra virgin olive oil, lemon juice, garlic, pepper, and salt. The smokey flavor of the roasted eggplant shines through this dip and pairs beautifully with just about anything.
Is hummus paleo?
Traditional hummus is prepared with chickpeas, which are not Paleo-friendly. The remaining ingredients are usually Paleo, including tahini, garlic, lemon juice, and olive oil. This Paleo hummus recipe is prepared with cauliflower and eggplant instead of chickpeas, which are whole food ingredients.
What to eat with Paleo hummus?
The best and healthiest option to eat with this Keto hummus would be raw veggies like cucumber, carrots, radish, celery, or broccoli. You can also serve this smokey hummus with other Paleo Middle Eastern dishes like this Steak and Veggie Kebabs. You can also use it as a spread paired with Paleo bread.
How long will this Paleo hummus recipe last in the fridge?
You can keep this dip in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To thaw, place it in the refrigerator overnight or 6 hours on the countertop.
Net Carbs
5.2 g
Fiber
5.1 g
Total Carbs
10.5 g
Protein
2.3 g
Fats
8.2 g
115 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
200 g
Eggplant, raw
2 medium
Extra virgin olive oil
4 tbsp
Tahini
1 tbsp
Lemon juice
2 tbsp
Garlic
1 clove
Hot chili peppers, green, raw
0.5 each - approx 4" - 6" long
Salt
0.5 tsp
Parsley
2 tbsp, chopped
Recipe Steps
steps 4
40 min
Step 1
Preheat your oven to 350F/180C and line a baking sheet with parchment paper. Chop the cauliflower into florets and transfer them to the baking sheet. Slice the eggplant in half and prick them a few times with a fork. Drizzle 2 tbsp of olive oil over the cauliflower and eggplants. Sprinkle ¼ tsp of salt over them, toss the cauliflower to combine, and rub the eggplants.Step 2
Roast for 12-14 minutes until the cauliflower florets are tender. Transfer them to the bowl of the food processor. Flip the eggplant halves and roast for another 15 minutes.Step 3
The eggplant should be very soft when done. Let cool for a couple of minutes until cool enough to handle. Slip the skin off the eggplants or scoop out the flesh using a spoon and transfer it to the food processor. Add the tahini, lemon juice, 1 tbsp olive oil, 1 garlic clove, chili pepper, and ¼ tsp salt, and pulse until smooth.Step 4
Taste and adjust the seasoning to your liking. Transfer to a serving bowl or plate. Swirl the hummus using a spoon. Pour 1 tbsp of olive oil and garnish with chopped parsley. Serve with fresh veggies or Keto crackers.
