Roasted Beet & Cauliflower “Hummus”
Would you believe me if I told you this Roasted Beet & Cauliflower "Hummus" is bean free and tastes like the real deal? Not to mention this gorgeous color! It really is a showstopper and really delicious too! Roasting the beets and the cauliflower adds such a delicious flavor! If you love hummus you will love this!
20 minutes
75 hours
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 330 |
| Fat: | 31 g |
| Carbohydrates: | 10 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 442 mg |
| Fiber: | 3 g |
| Sugars: | 5 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 1 head1 head 1 headCauliflower, large, cut in florets
- 4 whole4 whole 4 wholeBeets, washed & ends trimmed
- 0.5 cup0.5 cup 0.5 cupExtra Virgin Olive Oil
- 3 cloves3 cloves 3 clovesGarlic, small, peeled & left whole
- 0.5 cup0.5 cup 0.5 cupTahini
- 1 whole1 whole 1 wholeLemon, large, juiced
- 1 tsp1 tsp 1 tspSalt
- 0.5 tsp0.5 tsp 0.5 tspBlack Pepper
- 1 tsp1 tsp 1 tspGround Cumin
- 1 Tbsp1 Tbsp 1 TbspHemp Hearts, for garnish
- 1 tsp1 tsp 1 tspParsley, fresh, chopped for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400˚
- Wrap beets in foil and place on rimmed baking pan
- Add cauliflower & garlic to other side of pan
- Roast for 45-50 minutes or until cauliflower is tender
- If cauliflower starts to brown cover with foil
- Once cooked, allow to cool
- Peel beets and 1/4
- Add all ingredients to a high speed blender and blend till smooth
- Garnish with hemp seeds and chopped parsley
- Enjoy this recipe by Penny's Primal!
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