Roasted Beet Hummus with Cauliflower

If you’re looking for a healthy, colorful twist on traditional hummus, this beet hummus is the perfect recipe to try. Made with roasted beets and cauliflower, it’s creamy, earthy, and naturally sweet — a beautiful dip that’s as nourishing as it looks. This vibrant pink hummus is packed with fiber, antioxidants, and essential nutrients, making it a delicious and wholesome snack, appetizer, or side dish.

Unlike classic hummus made with chickpeas, this version is lighter and lower in carbs, yet full of flavor. Roasted cauliflower adds creaminess and balance to the natural sweetness of beets, while tahini, lemon juice, and a touch of mustard bring everything together. Serve it with veggie sticks, gluten-free crackers, or as a colorful spread for wraps and sandwiches — once you try it, you’ll find endless ways to enjoy this healthy roasted beet hummus.

A Side Dish Packed With Nutrients

Every fall, I find myself craving beets. Their deep, ruby color and subtle sweetness feel grounding and comforting this time of year. In this hummus, I balance their natural sugars with the mild flavor of roasted cauliflower, creating a lighter, lower-carb version that’s just as satisfying as traditional hummus.

Both vegetables are true nutrient powerhouses — rich in fiber, antioxidants, and essential minerals like folate, manganese, and copper. Together, they make a wholesome dip that’s as good for you as it looks. Serve it with your favorite veggies, gluten-free crackers, or as a colorful spread for wraps and bowls.

Cauliflower deserves a little spotlight of its own — it’s low in calories, high in fiber, and rich in sulforaphane, a powerful compound studied for its potential protective effects against certain types of cancer.

Here’s an interesting fact: cooking can reduce sulforaphane levels, but adding a touch of mustard — which contains an activating enzyme — helps bring it back to life. That’s why I include a bit of prepared mustard in this hummus.

With its mild flavor and creamy texture, cauliflower balances the natural sweetness of roasted beets beautifully, creating a vibrant, nourishing dip that feels as good as it tastes.

Ingredients for roasted beet hummus with cauliflower

• 1 medium beetroot (or a few smaller ones)
• 1 whole garlic head
• 1 small head cauliflower, cut in florets
• 3 tablespoons extra virgin olive oil, divided
• Salt and freshly ground pepper, to season the cauliflower
• 1 teaspoon tahini
• 1/4 teaspoon sugar-free prepared mustard
• 1/8 to 1/4 teaspoon salt, adjust to taste
• 1/2 teaspoon cumin powder
• Juice from 1/2 a lemon, or more to taste
• Zest from 1 organic lemon

How to make beet and cauliflower hummus

1. Preparation: Preheat your oven to 200°C (400°F).
2. Roast the Beetroot and Garlic: On a baking sheet, place the washed and dried whole beetroot. Bake in the preheated oven. For faster roasting, choose a smaller beetroot. After the beetroot has been baking for about 1/3 of its roasting time, add the whole garlic head to the same baking sheet.
3. Prepare and Roast the Cauliflower: While the beetroot and garlic are roasting, cut the cauliflower into florets. In a mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Once the beetroot is about 2/3 done, add the seasoned cauliflower to the baking sheet. Continue to roast all the vegetables for an additional 30 minutes.
4. Check the Garlic: Keep an eye on the garlic. If it appears soft and fully roasted before the other vegetables, remove it from the oven. Once cooled slightly, squeeze the roasted garlic pulp out and discard the skin.
5. Process the Hummus: After roasting, peel and cube the beetroot to measure out one cup. In a food processor, combine the roasted beetroot, roasted garlic pulp, 2 cups of roasted cauliflower, 2 tablespoons of olive oil, tahini, mustard, salt, cumin powder, lemon juice, and lemon zest. Process until smooth, pausing to scrape down the sides as necessary.
6. Taste and Adjust: Sample the hummus and adjust the seasoning as needed. If you desire a creamier texture, add a touch more olive oil.
7. Serve: Transfer the hummus to a serving bowl. Garnish with any reserved roasted vegetables or additional herbs if desired. Serve with pita chips, sliced veggies, as a side dish, or as a spread on sandwiches.

How to serve roasted beet hummus with cauliflower

This beet hummus is as versatile as it is nourishing. Serve it as a colorful dip with fresh vegetables, gluten-free flatbread, or my Flax Seed Crackers with Zaatar Spices — the aromatic herbs pair perfectly with the earthy sweetness of beets.

It also makes a lovely addition to a mezze or tapas-style spread, adding a pop of color and freshness to the table. And if you’re serving roasted or grilled meats, this hummus offers a vibrant, cooling contrast to richer flavors.

However you enjoy it — as a dip, a side, or a spread — it’s an easy way to bring more color, nutrients, and joy to your meals.

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