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A delicious cauliflower hummus recipe made by roasting cauliflower, red peppers, and eggplant. It is seasoned with tahini, lemon juice, and spices. A wonderful Paleo hummus without chickpeas recipe!

Cauliflower hummus in a bowl with roasted eggplant and peppers inside.

This paleo hummus is one of my all time favorite recipes. It tastes like a rich and creamy roasted veggie hummus but it is made without chickpeas. It is made with roasted peppers, cauliflower, and eggplant, and is seasoned with tahini, lemon juice, cumin, garlic powder, and olive oil.

This recipe is a great legume-free hummus alternative that is naturally Paleo, Whole30, Gluten-free, and Dairy-free. If you are able to have chickpeas, try my pumpkin hummus or roasted carrot hummus.

What makes this recipe great

  • It tastes like hummus but is made without chickpeas.
  • It is great for those with a chickpea or legume allergy.
  • It is great for those following a Paleo or Whole30 diet.
  • It is easy to make and comest together quickly.
Hummus without chickpeas in a bowl with veggies on the side to dunk into it.

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!

Recipe ingredients

  • cauliflower– you’ll need a full head of cauliflower here.
  • red pepper– this adds a Mediterranean flair to the recipe.
  • eggplant– this also adds a Mediterranean vibe to the recipe.
  • tahini– this sesame paste gives this recipe a classic hummus taste.
  • olive oil– this helps flavor the hummus.
  • lemon juice– this also flavors the hummus.
  • garlic powder– this gives flavor to the dish
  • cumin– this spice is a classic hummus spice.
  • paprika– this adds some nice flavor to the recipe.

See recipe card below for a full list of ingredients and measurements.

Paleo hummus on a serving tray with veggies and chips to dunk into it.

Step by step instructions

Step 1: Roast the cauliflower, red pepper, and eggplant in the oven. 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.

Expert tips

  • Customize the seasonings to your tastes. You can add more or less of the lemon, tahini, olive oil, cumin…etc.
  • If you want to thin out the texture of your hummus, add more olive oil.
  • When serving, put hummus into a bowl, and add extra olive oil on top.

How to serve it

  • Serve this hummus with raw veggies! Carrots, cucumbers, red peppers, tomatoes, celery, broccoli…etc
  • Serve with 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.

This list of Gluten-free Dairy-free Snacks from Allergy Awesomeness has some ideas for healthier snacks in general and some you could eat this hummus with.

Mediterranean Hummus (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

Other snack recipes you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

4.72 from 7 votes

Mediterranean Cauliflower Hummus (Paleo, Gluten-free)

Servings: 6
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Cauliflower hummus in a bowl with roasted eggplant and peppers inside.
A delicious cauliflower hummus recipe made by roasting red peppers, cauliflower and eggplant and seasoning it with tahini, lemon juice, and spices


  • 1 head cauliflower, cut into smaller florets
  • 1/2 red pepper, sliced
  • 1/2 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!


  • Customize the seasonings to your tastes. You can add more or less of the lemon, tahini, olive oil, cumin…etc.
  • If you want to thin out the texture of your hummus, add more olive oil.
  • When serving, put hummus into a bowl, and add extra olive oil on top.


Calories: 203kcalCarbohydrates: 11gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 422mgPotassium: 461mgFiber: 4gSugar: 4gVitamin A: 329IUVitamin C: 64mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mediterranean
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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  1. Quite impressed… I tweeked it a little.. I like mine more tart so I added more lemon juice! Thank you Dominique!5 stars

      1. Thank you for the quick response! Myself & other friends have been eating the paleo way & miss hummus… I was so excited to find your recipe. Preheating oven now!

  2. I just made this and ITS LITERAL HEAVEN. I used less lemon juice and tahini and added more olive oil but cannot get over how incredible it tastes!!!5 stars

  3. Just made this and wow, it is so good. I used fresh garlic and a little more cumin to suit my tastes and next time I think I will do a few more eggplant rounds. Thanks so much for the wonderful recipes. I am new to the Paleo lifestyle and it really suits me. I appreciate everyone’s road maps to success if you will!4 stars

    1. Isn’t it crazy how this tastes so much like chick-pea hummus? I’m glad you enjoyed this recipe! It’s been a while since I’ve made it and now I want to try it with more eggplant too 🙂

  4. Such a great idea to swap cauli, eggplant, and red pepper for the chickpeas. I customized the recipe to my general hummus preferences (very thick, heavy on the lemon and cumin, light on the oil, two cloves of fresh raw garlic, smoked paprika), and it was delicious. This will be on my table for the of the summer!