Low Carb Hummus Recipes to Make You Salivate

(Last Updated On: August 3, 2018)

With these low carb hummus recipes you can eat as much tasty hummus as you like without ruining your diet.

Enjoy!

1. Low Carb Artichoke Hummus

Servings: 8

INGREDIENTS

  • ½ pound cauliflower steamed and squeezed fresh or frozen)
  • 1 (14 oz) can artichoke bottoms drained and squeezed
  • ¼  cup mayonnaise or vegan mayo or maybe Greek yogurt
  • ⅓  cup tahini sesame paste
  • 2 cloves garlic
  • ¼  cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½  teaspoon erythritol or your favorite sweetener
  • ⅜  teaspoon salt
  • ⅛  teaspoon pepper

DIRECTIONS

  1. Steam the cauliflower and squeeze out as much moisture as you can with your hands.
  2. Put into a food processor fitted with a metal blade.
  3. Squeeze out the artichoke bottoms and add to the food processor.
  4. Add the rest of the ingredients and process until the artichoke hummus is smooth.
  5. Taste and adjust seasoning.
  6. Serve.

2. Low Carb Cauliflower Hummus

Servings: 6

INGREDIENTS

  • 3 cups raw cauliflower florets
  • 2 tablespoons water
  • 2 tablespoons avocado or olive oil
  • ½ teaspoon salt
  • 3 whole garlic cloves
  • 1 ½  tablespoons Tahini paste
  • 3 tablespoons lemon juice
  • 2 raw garlic cloves, crushed (in addition to above)
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • smoked paprika and extra olive oil for serving

DIRECTIONS

  1. Combine the cauliflower, water, 2 tablespoons avocado or olive oil, ½ teaspoon kosher salt, and 3 whole garlic cloves to a microwave safe dish.
  2. Cook in a microwave oven for about 15 minutes..
  3. Put the cauliflower mixture into a food processor or blender and blend.
  4. Add the tahini paste, 2 raw garlic cloves, 3 tablespoons olive oil, lemon juice,  and ¾ teaspoon kosher salt.
  5. Blend until mostly smooth.
  6. Taste and adjust seasoning as necessary.
  7. Put the hummus in a bowl and add a sprinkle of paprika and drizzle with extra virgin olive oil.
  8. Use celery sticks, carrot batons, thinly sliced apples, raw radish chips, or other veggies to dip with.

3. Balsamic Hummus

Servings: 10

INGREDIENTS

  • 2 medium zucchini – peeled and cubed
  • 2 tablespoons balsamic vinegar
  • ½ lemon – juiced
  • ¼ cup creamy roasted Tahini with sea salt
  • 3 large cloves garlic – minced
  • 1 tbs. olive oil
  • 1 teaspoon. cumin
  • 1 teaspoon. sea salt

DIRECTIONS

  1. In a food processor, combine zucchini, lemon juice, tahini, garlic, balsamic vinegar, olive oil, cumin and sea salt.  
  2. Pulse until smooth and creamy.
  3. Refrigerate at least one hour prior to serving.

4. Almond Low Carb Hummus

 Almond Low Carb Hummus

Servings: 8

INGREDIENTS

  • ½ cup water
  • ½ cup olive oil and/or grapeseed oil
  • ½ cup raw almonds
  • ¼ cup lemon juice
  • 3 tablespoons nutritional yeast
  • 1 clove garlic or more to taste
  • 2 teaspoons Bragg liquid aminos or soy sauce
  • ¼ teaspoon. cumin
  • ½ teaspoon. chili powder
  • ¼ teaspoon. coriander
  • ¼ teaspoon. paprika
  • 1 tablespoon tahini (optional)

DIRECTIONS

  1. Toss all ingredients into a high power blender, or a food processor.
  2. Blend for 2-3 minutes till smooth.
  3. Enjoy with veggies or low-carb pita chips.
  4. Best served chilled.
  5. Store in fridge in airtight container.

5. Low Carb Hummus (bean Free)

Servings: 6

INGREDIENTS

  • 4 cups peeled & chopped raw zucchini
  • ¾ cups tahini (sesame paste)
  • ½ cup fresh lemon juice
  • ¼ cup olive oil
  • 4 cloves of garlic, peeled
  • 2 teaspoons kosher salt (or to taste)
  • 1 tablespoon ground cumin

DIRECTIONS

  1. Combine all ingredients in a blender and puree until thick and smooth.
  2. Taste and adjust seasonings to your preference.
  3. Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired.

6. Grilled Zucchini Hummus

Servings: 10

INGREDIENTS

  • 1 large zucchini (about 1 pound)
  • ¼  cup roasted tahini (sesame seed butter)
  • 3 to 4 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt

DIRECTIONS

  1. Heat a grill to high.
  2. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
  3. Trim the ends from the zucchini, then slice it in half lengthwise.
  4. If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half. It’s not critical to get them all.
  5. Place the zucchini on the grill, cut side up, then reduce heat to low.
  6. Cook for 10 minutes, or until just lightly browned and starting to get tender.
  7. Set aside to cool.
  8. When the zucchini has cooled enough to handle, place it in a food processor.
  9. Add the tahini, garlic, lemon juice, cumin, smoked paprika and salt.
  10. Process for 1 minute, or until very smooth.
  11. The hummus can be served immediately or chilled. The hummus will thicken slightly as it chills.

7. Roasted Tomato Cashew Hummus

Servings: 4

INGREDIENTS

  • 4 plum tomatoes, quartered
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil, divided
  • ½ tablespoon honey
  • salt & pepper
  • 1 cup cashews, soaked in water for at least 3 hours
  • 1 tablespoon tahini
  • ¼  cup packed basil leaves
  • ½ tablespoon balsamic vinegar

DIRECTIONS

  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Toss tomatoes with 1 tablespoon olive oil, honey and salt & pepper in a large bowl.
  3. Spread out onto baking sheet.
  4. Cut off tips of garlic cloves, drizzle in olive oil and wrap in aluminum foil.
  5. Place on baking sheet with tomatoes.
  6. Roast for 25 minutes.
  7. Remove from oven and set aside to cool for 10 minutes.
  8. Place cashews in food processor and process for about 1-2 minutes until smooth.
  9. Add in all remaining ingredients and process for another minute until fully incorporated, scraping down the sides as needed.
  10. Season with more salt & pepper to taste.

8. Low Carb Pumpkin Hummus

Servings: 8

INGREDIENTS

  • 2 cups cooked pumpkin (15 oz can)
  • 4 tablespoons tahini (sesame seed paste) (room temperature)
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 2 tablespoons lemon juice
  • ⅓  cup water

DIRECTIONS

  1. Mix all the ingredients together until well combined.
  2. Serve with crudites

9. Roasted Garlic Pumpkin Hummus (no Beans)

Servings: 8

INGREDIENTS

  • 1 ½ cups cooked pumpkin puree (freshly baked or canned)
  • 1 cup cauliflower florets
  • 1 teaspoon ghee or coconut oil
  • 1 large head of garlic
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cumin
  • unrefined sea salt, to taste
  • OPTIONAL: 1-2 teaspoon raw honey
  • Garnish: more olive oil and paprika

DIRECTIONS

  1. Preheat oven to 400’F.
  2. Toss cauliflower florets in fat of choice and place onto baking sheet.
  3. Then cut the top ½ inch off of your garlic head, place into small baking dish (cut side up), and cover.
  4. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)
  5. Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.
  6. Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (Your pumpkin should be done soon after)
  7. Once everything is cooked, allow to cool.
  8. Place all ingredients (starting with 2-3 cloves of the roasted garlic) into food processor and puree until creamy smooth.
  9. Adjust for salt and garlic (and optional honey if you like a titch of sweet)
  10. Serve with fresh veggies or crackers

10. Parsnip Hummus

Servings: 12

INGREDIENTS

  • 3 medium parsnips, washed and cut into 1 inch pieces
  • 1-2 cloves garlic, peeled and chopped fine
  • ¼ cup + 2 tablespoons olive oil
  • ¼ cup + 2 tablespoons tahini paste
  • ¼ cup fresh lemon juice
  • ½ teaspoon cumin powder
  • ½ teaspoon celtic sea salt
  • pepper to taste
  • water

DIRECTIONS

Steam parsnips until soft (about 8-10 minutes) Let cool

Puree cooled parsnips, 3 tablespoons water, and garlic in food processor until smooth

Add rest of ingredients and process again until creamy and smooth

Add water in small amounts to reach desired consistency

Adjust ingredients to your liking (garlic, lemon, cumin, salt, pepper, and olive oil)

11. Cauliflower Red Pepper Hummus

Servings: 12

INGREDIENTS

  • 2 cups steamed cauliflower
  • 2 tablespoons almond butter
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • Pinch sea or himalayan salt
  • Dash lemon juice
  • Paprika for garnish

DIRECTIONS

  1. Add all ingredients (except paprika) to blender and pulse until smooth and creamy.
  2. Chill, then serve garnished with a sprinkle of paprika.

12. Macadamia Nut Hummus

Servings: 8

INGREDIENTS

  • 1 cup macadamia nuts, soaked in water for 24 hours, drained and rinsed
  • 2-3 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons water
  • 2 tablespoons tahini
  • pinch cayenne pepper
  • sea salt and freshly ground pepper, to taste

DIRECTIONS

  1. Add all ingredients to the bowl of your food processor or high powered blender and blend on high until smooth.

13. Roasted Beet Hummus

Roasted Beet Hummus

Servings:  12

INGREDIENTS

  • ¾  pounds beets, roasted, peeled, and roughly cubed
  • 3 tablespoons sesame tahini
  • zest of one lemon
  • 1 large clove of garlic, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil, plus more for garnish
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • sesame seeds for garnish (optional)

DIRECTIONS

  1. Wrap beets in aluminum foil, and roast at 400°F for approx. 1 hour or until tender when pierced with a fork.
  2. Combine all ingredients except the sesame seeds in food processor.
  3. Process until smooth and creamy, scraping down the sides as necessary.
  4. If you prefer the consistency to be more runny, add an additional tablespoon of olive oil.
  5. Transfer to serving bowl.
  6. Drizzle with olive oil and sprinkle with sesame seeds(optional).

14. Roasted Cauliflower Hummus

Servings: 6

INGREDIENTS

  • 1 head of cauliflower cut into florets
  • ⅓ cup olive oil, divided
  • ⅓ cup tahini
  • 1 clove garlic, peeled
  • juice of 2 lemons
  • ½ – 1 teaspoon sea salt, to taste

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt.
  3. Roast until fork tender and caramelized, about 20 minutes.
  4. Cool completely.
  5. Add roasted cauliflower, tahini, garlic, lemon juice, salt, and olive oil to food processor.
  6. Process until mixture reaches hummus consistency.
  7. Taste and adjust seasonings.
  8. Add water, if needed, to thin.

15. Mediterranean Hummus

Serves: 6

INGREDIENTS

  • 1 head of cauliflower, cut into smaller florets
  • ½ of a red pepper, sliced
  • ½ of an eggplant, sliced
  • 4 tablespoons tahini
  • 4 tablespoons +1 tablespoon olive oil
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • paprika for garnish
  • olive oil for garnish

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Cover a cookie sheet in aluminum foil and pour 1 tablespoon olive oil on top.
  3. Use a silicone basting brush to evenly spread out the olive oil on the pan.
  4. Put the sliced up eggplant and red peppers and the cut up cauliflower florets on the pan.
  5. Put the vegetables in the oven for 40 minutes. Make sure to flip them halfway through.
  6. Let the vegetables cool.
  7. Put the vegetables, tahini, 4 tablespoons olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender.
  8. Blend the ingredients until they turn into a hummus texture.
  9. Scrape the sides of the blender with a spatula to incorporate any missed chunks.
  10. Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!

16. Avocado Hummus

Serves: 4

INGREDIENTS

  • 2 ripe avocados, pitted and peeled
  • Juice of ½ lemon
  • 2 garlic cloves, crushed
  • ½ tablespoon tahini paste (sesame seed paste)
  • ¼ teaspoon ground cumin
  • ½ teaspoon fine grain sea salt
  • Pinch of cayenne pepper (optional)
  • Ground black pepper to taste
  • 2 teaspoons olive oil
  • Chopped fresh parsley to garnish

DIRECTIONS

  1. Crush the garlic and one-half teaspoon salt in a mortar (or in a small bowl) until pureed.
  2. Transfer the puree to the bowl of a food processor (or blender), add the tahini paste and lemon juice and process until white and contracted.
  3. Add avocado, cumin, and cayenne pepper (if using) and pulse until smooth, at least 60 seconds. Make sure there are no chunks of avocado hiding in the middle, you want a smooth consistency.
  4. If too thick, thin to desired consistency by adding a bit of water, one tablespoon at a time.
  5. Serve, sprinkled with parsley and drizzled with olive oil.

17. Roasted Red Pepper And Walnut Hummus

Serves: 10

INGREDIENTS

  • 4 red peppers
  • 2 cups whole raw walnuts
  • ½ cup parsley
  • 1 large garlic clove
  • ½ tablespoon olive oil
  • 1 teaspoon cumin
  • juice from ¼  lemon
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon white wine vinegar

DIRECTIONS

  1. Preheat the oven to 500 degrees.
  2. Place the peppers on a greased pan and roast for 30-40 minutes, turning two to three times during the process.
  3. While the peppers are roasting, toast the walnuts over medium heat for about 10 minutes or until they start to brown. Be careful not to burn them – they can heat up quickly and go from toasted to burnt in no time!
  4. When the peppers are roasted, remove them from the oven and immediately cover with aluminum foil. Let them sit until they’re cooled enough for you to handle them- at least 30 minutes.
  5. Once the peppers are cooled, removing the skins is surprisingly easy. Simply cut the pepper in half, remove the seeds and  the stem, and the skins will just peel off the flesh. Place the walnuts in a food processor and pulse until they’re broken into tiny pieces.
  6. Add the rest of the ingredients to the processor and blend until smooth.
  7. Serve with vegetables

18. Eggplant Hummus

Serves: 6

INGREDIENTS

  • 2 lbs eggplant
  • Salt and pepper
  • ¼  cup tahini
  • 1 clove garlic, chopped
  • Lemon juice

DIRECTIONS

  1. Rinse and dry the eggplant.
  2. Slice each one lengthwise and place it on a baking sheet cut-side up (if you hate doing dishes like I do, cover the baking sheet in foil and clean-up is much easier).
  3. Broil in the oven for about 15 minutes.
  4. When the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor with all of the other ingredients.
  5. Pulse until the mixture has the consistency of hummus.
  6. Serve with carrot and celery sticks

9. Jicama Hummus

Jicama Hummus

Serves: 8

INGREDIENTS

  • 1 jicama
  • 1 lemon
  • 1 avocado, peeled and cut into chunks
  • 2 – 5 cloves garlic, minced
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • paprika and olive oil for garnish

DIRECTIONS

  1. Wash and peel jicama, and cut into chunks.
  2. Place jicama chunks in a food processor, and process until smooth.
  3. Add juice from the lemon and the avocado, and process until smooth and creamy.
  4. Add minced garlic and tahini, and process until smooth.
  5. While processing, drizzle in olive oil, and sprinkle in sea salt and cumin.
  6. Garnish with a drizzle of olive oil and a dash of paprika before serving.

20. Sun Dried Tomato Hummus

Serves 12

INGREDIENTS

  • 3 tablespoons tahini
  • ½ cup sundried tomatoes
  • 3 garlic cloves
  • 3 small zucchini (about 2 cups chopped)
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut flour
  • 1 teaspoon olive oil
  • Pepper
  • Optional: Salt, if tomatoes are not pre-salted
  • Optional: minced rosemary and olive oil for garnish

DIRECTIONS

  1. Place the garlic cloves, in their papers, on a pan and in an oven preheated to 400°F. They should be roasted after about 15 minutes.
  2. Remove from oven and allow to cool before handling.
  3. If your tomatoes need to be rehydrated, place them in a small bowl and cover with warm water.
  4. Peel the zucchini (this is not a mandatory step, but the skins add a lot of green to the final dip color, which may look weird when combined with the red of the tomatoes).
  5. Chop them into 1-inch pieces.
  6. Place in blender.
  7. Add the tahini, olive oil, and pepper to the blender.
  8. Once the tomatoes are softened, strain them and add them to the blender.
  9. Peel the papers off of the roasted garlic cloves, and add them as well.
  10. Blend on high for 2 minutes until pureed.
  11. Add 1 tablespoon of coconut flour, and if you need to add it, salt (most sun dried tomatoes are salty to begin with so taste yours, and decide if you will need this).
  12. Blend again, just until incorporated.
  13. Dip should be thick, slightly textured, but even.
  14. If it is too thin or watery, add another teaspoon or two of coconut flour, and pulse to combine.
  15. Put into a serving bowl, drizzle with olive oil and sprinkle with rosemary.
Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.