Prepare to be dazzled by a hummus recipe that's not just a dip, but a culinary adventure! This roasted beet cauliflower hummus isn't your ordinary spread - it's a stunning, nutrient-packed masterpiece that will elevate your snacking experience from mundane to extraordinary. With its eye-catching deep magenta color and rich, complex flavors, this unique hummus will be the star of any gathering, turning heads and tantalizing taste buds with every creamy, vibrant bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 large beet, roasted
- 1 cup cauliflower florets, steamed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the beet.
- Wash the large beet thoroughly under running water to remove any dirt. Trim off the greens and the root tip, but leave the skin on to retain moisture during roasting.
- Wrap the beet in aluminum foil and place it on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until a fork easily pierces through the center. Once done, remove from the oven and let it cool for a few minutes.
- While the beet is roasting, prepare the cauliflower. Place the cauliflower florets in a steamer basket over boiling water, cover, and steam for about 5-7 minutes, or until tender but still firm. Remove from heat and set aside.
- Once the beet is cool enough to handle, peel off the skin using your hands or a paper towel. Cut the beet into chunks and set aside.
- In a food processor, combine the roasted beet chunks, steamed cauliflower florets, tahini, olive oil, garlic (peeled), and the juice of one lemon. Blend until smooth, scraping down the sides as needed.
- Season the hummus with salt and pepper to taste. Blend again until fully incorporated and smooth. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
- Taste and adjust the seasoning if necessary. You can add more lemon juice for tanginess or more tahini for creaminess.
- Transfer the roasted beet cauliflower hummus to a serving bowl. Drizzle with a little extra olive oil on top, and garnish with fresh herbs or sesame seeds if desired.
- Serve with fresh vegetables, pita chips, or as a spread on sandwiches. Enjoy your vibrant and nutritious roasted beet cauliflower hummus!
Tips
- Choose fresh, firm beets and cauliflower for the best flavor and texture.
- Don't skip roasting the beet - it intensifies the natural sweetness and develops deeper flavors.
- For a smoother consistency, ensure your beet and cauliflower are very well cooked before blending.
- Use a high-speed food processor to achieve that ultra-creamy texture.
- Experiment with additional seasonings like cumin or smoked paprika for extra depth.
- If the hummus is too thick, gradually add water or olive oil to reach your desired consistency.
- For a beautiful presentation, garnish with a drizzle of olive oil, sesame seeds, or fresh herbs.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
