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roasted beet and cauliflower hummus in round oatmeal colored bowl

Roasted Beet and Cauliflower Hummus

Penny Kovacs
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!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Brunch, Lunch
Cuisine American
Servings 6 people

Ingredients
  

  • 1 Cauliflower head, large, cut in florets
  • 4 Beetroot washed and ends trimmed
  • ½ cup Extra Virgin Olive Oil
  • 3 cloves Garlic small, peeled and left whole
  • ½ cup Tahini
  • 1 Lemon large, juiced
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Cumin Ground
  • 1 tablespoon Hemp Hearts for garnish
  • 1 teaspoon Parsley fresh, chopped for garnish

Instructions
 

  • Preheat oven to 400˚
  • Wrap the beetroot in foil and place on rimmed baking pan.
  • Add cauliflower and 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 cut into ¼'s.
  • Add all ingredients to a high speed blender and blend till smooth.
  • Garnish with hemp seeds and chopped parsley.
  • Enjoy!
Keyword Appetizer, Dairy-free, Gluten-free, Healthy, Paleo, Snack, Vegetable, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal