Mediterranean Hummus (Paleo, Gluten-free)
Mediterranean Hummus recipe. A delicious cauliflower hummus recipe made by roasting red peppers, cauliflower and eggplant and seasoning it with tahini, lemon juice, and spices. It’s a wonderful hummus without chickpeas recipe!
This Mediterranean Hummus was exactly what has been missing in my life!
It is made with roasted peppers, cauliflower, and eggplant, and is seasoned with tahini, lemon juice, cumin, garlic powder, and olive oil. It tastes just like a rich and creamy roasted veggie hummus and it is amazing!
Hummus made without chickpeas?! It is possible! This recipe is a great legume-free hummus alternative that is naturally Paleo, Whole30, Gluten-free, and Dairy-free.
It makes for a great snack and is a party pleaser.
Is hummus paleo?
When it is made with chickpeas, no, hummus is not Paleo.
Chickpeas are a legume and legumes are not Paleo.
However, if you make hummus without chickpeas, and make it out of something else, like cauliflower, then, you can enjoy it!
I wish that I had known that you could make a hummus that tastes like hummus without chickpeas years ago!
My sister is allergic to chickpeas and now I suspect that my daughter is allergic as well.
For those looking to avoid chickpeas( for whatever reason), you shouldn’t miss out on this Paleo Hummus! Which is where this recipe comes in.
Ingredients needed to make this cauliflower hummus:
- red pepper
- olive oil
- lemon juice
- garlic powder
The red bell pepper and the eggplant give this hummus a mediterranean flair.
When they roast in the oven, they just have the best flavor that just melts into this hummus as it mixes together.
How to make hummus without chickpeas:
To start, you’ll roast the cauliflower, red pepper, and eggplant in the oven.
Roasting the veggies is the key to the deliciousness of this recipe!
The veggies roast until they are nice and caramelized.
Then, let the roasted veggies cool for a bit and put them in the blender with some tahini, lemon juice, cumin, garlic powder and olive oil.
The seasoning here was inspired by an actual hummus recipe that I have made that is delicious.
One of my father’s friends is from Iraq and gave him his hummus recipe that he makes at home.
I used the seasoning from that recipe here and it is SOOO good.
What’s great about this Paleo hummus is that you can season it to your liking and so many of you have already done so!
You can add more or less of the lemon, tahini, olive oil, cumin…etc.
I found that using equal parts tahini, olive oil, and lemon juice resulted in the best flavor.
I went light on the cumin because it is a strong spice to me. But keep some extra handy in case you like more in yours.
I also like my hummus thicker, but if you like it thinner, then just add more olive oil. 🙂
What to serve this Paleo hummus with:
- any raw veggies! Like carrots, cucumbers, red peppers, tomatoes and tomatoes, celery, broccoli…etc
- plantain chips ( or any type of chip or cracker that fits your dietary needs)
Check out my Paleo Everything Almond Crackers. They would work great as a cracker to dip into this hummus here.
Other snack ideas you may enjoy:
This Spirulina Guacamole (Paleo, Whole30) is a delicious guacamole recipe but with a twist. It has spirulina in it, but you can’t taste it!
These Paleo Deviled Eggs topped with Tomato Bacon Jam (GF) are amazing! They have great egg flavor and a yummy sweet bacon jam. SO good!
Mediterranean Hummus (Paleo, GF)
- 1 head of cauliflower, cut into smaller florets
- 1/2 of a red pepper, sliced
- 1/2 of a large eggplant, sliced ( if your eggplant is small, use all of it)
- 4 Tbs tahini
- 5 Tbs olive oil, (divided- 4 Tbs for the hummus, 1 Tbs to roast the veggies)
- 4 Tbs lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cumin
- paprika for garnish
- olive oil for garnish
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top.
- Put the eggplant, red peppers and cauliflower florets on the pan and mix into the olive oil. Flip the veggies around and make sure they are nicely coated in the oil.
- Cook for 40 minutes. Make sure to flip the pan half way through.
- Let the veggies cool.
- Then put the roasted vegetables, tahini, 4 Tbs olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender and mix.
- Blend the ingredients until they turn into a hummus texture. Scrape the sides of the blender with a spatula as needed. This all should take about 5 minutes, depending on the setting of your blender.
- Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.