Low Carb Roasted Pepper Hummus
How to Make It
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.
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