Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.Spread the cauliflower florets evenly on the baking sheet. Drizzle with olive oil and season with cumin, paprika, salt, and pepper. Cut the bell peppers into quarters and deseed, peel the garlic cloves, and place them on the baking sheet.

Step 2

Roast for 25-30 minutes or until tender and lightly browned.Remove from the oven and let it cool for a few minutes. Then, remove the skin from the red pepper and cut the flesh into smaller pieces.

Step 3

In a food processor, combine the roasted cauliflower, tahini, garlic, lemon juice, and roasted red pepper. Process until smooth and creamy. If the hummus is too thick add water a spoonful at a time until it reaches the desired consistency. Season with salt and pepper to taste.

Step 4

Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve the roasted cauliflower hummus with cut-up vegetables, crackers, or your favorite low-carb snack. Enjoy!