This low carb hummus is improved by adding a roasted red bell pepper to the standard cauliflower hummus recipe. If you are keto then this is one dip you need to add to your repertoire!
If you have been on a low-carb, paleo, or keto diet for even a short while I’m pretty sure you have seen many recipes for cauliflower hummus.
After all, cauliflower is quite versatile given its neutral flavor profile.
It literally takes on any flavor you want in a dish!
But with so many cauliflower hummus recipes, it would be nice to have a bit of variation.
A low carb hummus recipe that is not only better for you, but looks good, and tastes amazing too!
Roasted red pepper is the perfect addition to the standard low carb cauliflower hummus!
What is Hummus?
Hummus is a dip originating from the Middle East, and is made with chickpeas, tahini, garlic, and spices pureed together and is usually served alongside pita bread. It is also typically garnished with olive oil, parsley, and a sprinkle of paprika.
Can I Have Hummus on a Low Carb Diet?
Yes, you can have hummus on a low carb diet if you replace chickpeas with low carb vegetables such as cauliflower and red bell pepper.
Chickpeas are legumes that are high in carbohydrates.
And although they are healthy, they don’t quite fit into a low carb lifestyle.
|Red Bell Pepper||39||.5g||9g||3.1g||317mg||10.50mg||.65mg|
As you can see, by swapping out the chickpeas for cauliflower you save almost 44 grams of carbohydrates!
But remember, we are adding in red bell pepper to make a better low carb hummus!
The red pepper adds additional fiber, potassium, calcium, and iron, replacing some of what was lost from the chickpeas and making it healthier.
But aside from the health benefits, the red peppers add vibrant color and an added sweetness to the hummus too.
From this point, the rest of the traditional hummus ingredients are the same.
And here is what you get:
- The hearty texture from cauliflower
- Rich, nutty flavor of the tahini
- Smokiness from the cumin and paprika.
- Garlic. (need I say more?)
- And a touch of sweetness from the red pepper.
How To Serve The Roasted Cauliflower and Red Pepper Hummus
This hummus is the perfect snack, appetizer, or side dish.
Serve this dip with:
- sliced raw vegetables (carrort, celery, bell pepper, zuchinni)
- marinated and grilled vegetables (mushrooms, eggplant, tomatoes)
- grilled meat or chicken
- low carb tortilla chips of these gluten free crackers
Just try to resist the temptation to just eat it straight out of a bowl with a spoon!
How To Make A Better Low Carb Hummus:
The great thing about this hummus recipe is that it contains ingredients you likely already have on hand.
You can whip up this dip in under 45 minutes.
Cut the cauliflower into florets and roast them with the red bell pepper, seasoned and drizzled in olive oil.
Once the vegetables are done roasting just throw everything into a food processor or blender and mix until reaching
your desired consistency.
How Do You Store Hummus?
Because it’s dairy-free it will last refrigerated in an air-tight container for between 5-7 days.
Perhaps you want to make a large batch ahead for a party or family gathering.
You can also store it in an air-tight container and freeze it safely for 4-6 months.
Just thaw it in the refrigerator for a day or leave it out at room temperature for a few hours before eating.
You can then transfer to a serving bowl and make a platter for a quick low carb meal!
This is perfect for you if you are into meal prep!
A Low Carb Hummus Made Better With Roasted Cauliflower and Red Pepper
- blender or food processor
- 4 cups cauliflower cut into florets, about 1 pound
- 1 whole red bell pepper medium, cut in half, stem removed
- ¼ cup tahini
- ¼ cup extra virgin olive oil divided
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1½ tsp cumin
- 1 tsp smoked paprika
- 4-5 tbsp water
- Preheat oven to 450 degrees.
- Place the cauliflower and red pepper on a baking sheet. Toss with 2 tbsp of olive oil.
- Place baking sheet in oven and roast the vegetables 35-40 minutes or until browned and soft.
- Into the blender or food processor, add the lemon juice, water, the remaining oil and mix. Add the roasted cauliflower, red pepper, garlic, tahini, sea salt, cumin, and paprika. Blend until smooth and no large pieces remain.
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