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A hand dips a cracker into a bowl of bright pink beet hummus, garnished with sesame seeds and chopped herbs. A dish of crackers is partially visible in the background.
Penny Kovacs

Roasted Beet and Cauliflower Hummus

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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 Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 people
Course: Appetizer, Brunch, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Cauliflower head, large, cut in florets
  • 4 Beetroot washed and ends trimmed
  • 1/2 cup Extra Virgin Olive Oil
  • 3 cloves Garlic small, peeled and left whole
  • 1/2 cup Tahini
  • 1 Lemon large, juiced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Cumin Ground
  • 1 Tbsp Hemp Hearts for garnish
  • 1 tsp Parsley fresh, chopped for garnish

Method
 

  1. Preheat oven to 400˚
  2. Wrap the beetroot in foil and place on rimmed baking pan.
  3. Add cauliflower and garlic to other side of pan.
  4. Roast for 45-50 minutes or until cauliflower is tender.
  5. If cauliflower starts to brown cover with foil.
  6. Once cooked, allow to cool.
  7. Peel beets and cut into 1/4's.
  8. Add all ingredients to a high speed blender and blend till smooth.
  9. Garnish with hemp seeds and chopped parsley.
  10. Enjoy!

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