#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
20 min
ready time
35 min
Low Carb Roasted Pepper Hummus
Ditch the store-bought Low-Carb dips and spreads and make this quick and easy roasted pepper hummus. It is prepared by roasting cauliflower and red peppers, then blending them with tahini, lemon juice, garlic, olive oil, paprika, and salt. This Low-Carb hummus is also Vegan, Gluten-Free, and Paleo-friendly, making it suitable for many people.
Is hummus Low-Carb?
Traditional hummus is not Low-Carb because the base ingredient is chickpeas. This version, however, uses cauliflower, which is an excellent substitution for chickpea. The addition of roasted peppers masks the cauliflower flavor and leaves you with a delicious red dip. The remaining ingredients responsible for seasoning and creaminess are also Low-Carb.
What to eat with hummus?
This roasted cauliflower hummus recipe is the perfect Keto appetizer or healthy snack. The best and healthiest option to eat with this dip would be raw veggies like cucumber, carrots, radish, celery, or broccoli. If you feel like indulging, you can prepare Keto kale chips or Keto chips to go with it.
Is hummus healthy?
Whether hummus is healthy or not depends on the ingredients used. This red pepper hummus uses all whole food ingredients suitable for many diets. Consider using organic vegetables, spices, and condiments to ensure optimum nutrition.
How long will this Low-Carb hummus last?
You can keep this dip in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. To thaw, place it in the refrigerator overnight or for 6 hours on the countertop.
Net Carbs
4.3 g
Fiber
2.5 g
Total Carbs
6.9 g
Protein
2.5 g
Fats
12 g
137 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, raw
400 g
Red pepper
1 large - 3" diameter x 3 3/4"
Extra virgin olive oil
4 tbsp
Tahini
2 tbsp
Lemon juice
2 tbsp
Garlic
2 clove
Paprika
0.5 tsp
Salt
0.5 tsp
Parsley
2 tbsp, chopped
Recipe Steps
steps 5
35 min
Step 1
Preheat your oven to 400F/200C and line a baking sheet with parchment paper. Chop the cauliflower into florets and the pepper into chunks and place both of them in a bowl.Step 2
Add 2 tbsp of olive oil and season with ¼ tsp of salt. Toss to coat and transfer to the baking sheet. Spread into one layer.Step 3
Bake for 15-20 minutes or until the cauliflower is tender and golden. Transfer the roasted cauliflower and pepper to the bowl of your food processor. Add 1 tbsp olive oil, tahini, lemon juice, garlic, paprika, and remaining salt.Step 4
Pulse until everything is thoroughly combined and smooth. If the hummus is too thick for your liking, add 1-2 tbsp of water and pulse again. Adjust seasoning and transfer to a serving bowl or plate.Step 5
Swirl the hummus using a spoon. Pour over 1 tbsp of olive oil and garnish with a pinch of paprika. Chop the parsley and sprinkle on top. Serve with fresh veggies or Keto crackers.
