All Recipes/ Appetizers/ Healthy Snacks/ Latest Posts/ Sauces and Dressings/ Vegan/ Vegetarian

Lectin-Light Roasted Vegetable Hummus

A dipping sauce is essential in a healthy diet, and if it looks beautiful even better. We do eat with the eyes first, right? Since we roasted our own peppers in the fall and froze them, I’ve been thinking of more unconventional ways to use them. I love the taste of the roasted peppers but I was mainly attracted by the vibrant red color. This roasted vegetable hummus came to life on one of my meatless days. When I wanted to experiment with adding more vegetables and color to the menu.

The result is delicious and I love it because it can be used in so many creative ways. As a dip for more crunchy veggies or your favorite lectin-free crackers, as a creamy salad sauce, or even as a tomato-less red sauce for pizza.

Preparing the peppers for the roasted vegetable hummus

While both tomatoes and peppers are high in lectins if they are peeled and deseeded most of the lectins are being removed. But, while tomatoes are acid and high histamine and can bother some people even if delectinized, peppers actually contain quercetin and are low histamine. Plus, they taste so much better than tomatoes, especially roasted.

For more about how to prepare nightshades to make them lectin-light, plus a delicious phase 3 compliant plant paradox recipe, check out this post: Zacusca – A Traditional Nightshade Spread Made Lectin-Light.

If you don’t feel like roasting peppers at home, a lot of the roasted peppers you will find in health stores are actually compliant. I used to buy them from Whole Foods. Something like this fire roasted, organic one on Amazon. Check out the ingredients before you are buying. Make sure they are drained well, even rinse before you use them. They will probably have vinegar or citric acid in them and that might be too much for this hummus.

How to make roasted vegetable hummus

This roasted vegetable hummus is super easy to make. You can bake some sweet potatoes in advance as part of your meal prep. I always have roasted potatoes on hand. If not you can even peel and cube and roast them in the same tray as the cauliflower, garlic and onions. They can be all mixed together on the tray or separate, whatever comes easier to you. Once everything cooked add them all with the rest of the ingredients to a blender. Adjust spices to your taste and serve warm or cold.

How to serve roasted vegetable hummus

Use it as a dipping sauce with raw vegetable sticks or with compliant crackers such as these Zaatar Vegan Crackers. I also love to spread it on a compliant pizza crust or cassava tortilla, add a fried egg on top, some more veggies and a green sauce or pesto and have it for brunch.

The roasted vegetable hummus used as a spread on a compliant pizza crust with a fried egg on top.
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Lectin-Light Roasted Vegetable Hummus

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 4
Prep Time: 20 minutes Cooking Time: 30 minutes

A multi-purpose, nutritious lectin-light sauce that you can use to brighten up your meals.


  • 1/2 cup roasted red bell pepper (skins and seeds removed)
  • 2 cups roasted cauliflower
  • 1 big roasted red onion
  • 4 roasted garlic cloves
  • 3 tablespoons roasted / baked sweet potato
  • 1 tablespoon tahini
  • 1/2 teaspoon cumin powder
  • juice from one lime
  • 1/4 cup extra virgin olive oil
  • 2, 3 tablespoons water
  • salt and pepper to taste





Preheat the oven to 400F. Add the veggies to a baking tray: cauliflower in small florets, whole garlic cloves, red onion wedges and sprinkle with salt and pepper, drizzle with extra virgin olive oil and add more of your favorite herbs (I like to use herbs de Provence, rosemary or oregano). Mix well to get everything coated and roast for about 30 minutes, stirring after 15 minutes. You can put one small sweet potato at the same time to bake with the veggies, or you can make more in advance as part of your meal prep. You can even use canned but I only recommend that in case of emergencies. Plus, the canned sweet potato is very watery so you might have to skip the water in the recipe if you are using canned.


Add 1/2 cup of roasted sweet bell pepper in a blender, add the rest of the ingredients, keeping some on the side for garnishing. Blend well until creamy and smooth. Taste and add more seasoning if you like.


You can use this as a dipping, as a red pizza base sauce or as a sauce for meat, eggs or even salads.

Gundry MD Ambassador Store

You Might Also Like

No Comments

Leave a Reply