Beets are amazing. Cauliflower is fantastic (and is a good substitute for less easily digested garbanzo beans). Why not put them together in a hummus-like spread? Since I couldn’t think of a good reason, I did just that and this gorgeous and tasty concoction was the result.
This hummus uses some traditional ingredients like tahini, olive oil, roasted garlic, and lemon juice, but adds in slight twists with nigella seeds and cayenne pepper. The result is a spread that is delicious served with: crackers, apple slices, carrots, celery, feta, goat cheese, kalamata olives, and avocado slices — or, you can just eat it with a spoon.
Roasted Beet and Cauliflower Hummus
Prep time
Cook time
Total time
Serves: 3 cups
Ingredients
- 1 large head of cauliflower
- 2 large beets
- 2 Tbl avocado oil
- 2 garlic cloves
- 4 Tbl olive oil
- 3 Tbl tahini
- 1 Tbl + 1 tsp lemon juice
- 1 tsp salt
- 1 tsp nigella seeds
- ⅛ tsp cayenne
Instructions
- Preheat oven to 375°F
- Wash and chop cauliflower into small florets.
- Wash and large dice the beets.
- Peel the garlic cloves
- Toss beets, cauliflower, and garlic cloves in a bowl with 2 Tbl avocado oil.
- Set aside the oil-coated garlic cloves.
- Spread beets and cauliflower over 2 baking trays and place into oven.
- Roast @375°F for 40 minutes, stirring once or twice.
- During the last 10 minutes of roasting, place the 2 cloves garlic onto one of the pans and roast for remaining 10 mins.
- Once the cauliflower, beet, and garlic are roasted, remove from oven and place into a large food processor. Pulse food processor to chop the cauliflower and beets into small pieces.
- Add half the olive oil, tahini, lemon juice, salt, nigella seeds, and cayenne pepper to the food processor and run the food processor until the ingredients are incorporated. Scrape down the sides and bottom of the food processor as needed. Then run the food processor again, drizzling in the remaining olive oil until the humus has reached the desired consistency.
- Enjoy!