Roasted Beet and Cauliflower Hummus

This Roasted Beet and 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! You may also enjoy this Cauliflower Tabbouleh.

Why You’ll Love This Recipe

This roasted beet and cauliflower tabbouleh is the perfect alternative when you canno have chickpeas yet it satisfies just like the real deal. The combination of roasted beets and cauliflower gives it a hummus-like richness.

Ingredients You Will Need

Beetroot: is a sweet, earthy, colorful root vegetable with a taproot.

Cauliflower: has a mild flavor and becomes tender when cooked. Whether in soups, roasted, air fried or sautéed it soaks up the flavors you are using with it.

Extra virgin olive oil: stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Tahini: is a sesame paste widely used in Middle Eastern and Mediterranean cuisine.

Lemon: adds a fresh, bright, and tangy element, which can help balance the richness of the roasted beet and cauliflower hummus.

Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Ground cumin: is known for its warm and earthy flavor that is derived from the dried seeds of the Cuminum Cyminum plant.

Hemp hearts: are the hulled or shelled inner part of the hemp seed. They are soft, chewy and have a mildly nutty flavor.

Parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.

Instructions

Preheat oven: to 400˚.

Wrap the beetroot: in foil and place on a rimmed baking pan.

Add the cauliflower: and the garlic to other side of the pan.

Roast: for 45-50 minutes or until the cauliflower is tender.

Once cooked: allow to cool.

Peel: the beets and cut into 1/4’s.

Add all ingredients: to a high speed blender and blend till smooth to make your hummus with roasted beet and cauliflower.

Garnish: with hemp seeds and chopped parsley.

Enjoy!

Recipe Tips and Tricks

Use pre-cooked beetroot: such as Love Beets. I still add them to the pan for roasting but they do not need to roast as long.

A good quality olive oil: such as Garcia de La Cruz will elevate the taste of your roasted beet and cauliflower hummus.

Recipe Variations

Everything but the bagel seasoning: makes a delicious garnish in place of the hemp seeds.

Storage Tips

You can store this roasted beet and cauliflower hummus in the refrigerator for 5-7 days in an airtight glass container.

FAQs About Roasted Beet and Cauliflower Hummus

Can you roast the beets ahead of time?

They can be roasted up to 3 days ahead of time and kept in an airtight glass container.

What spice goes well with beet hummus?

Beetroot marries beautifully with warm spices such as cumin, cinnamon and cayenne, while salty olives and feta balance its inherent sweetness.

Is it better to peel beets before or after roasting?

It’s generally easier to peel the beets after roasting. The heat and moisture during roasting loosen the skin, making it much easier to peel off without a lot of work.