Roasted Beet and Cauliflower Hummus

I don’t know if it’s the vibrant color or the sweet, grounding flavor of this hummus that makes me want to make it as soon as the fall comes. I don’t eat a lot of beets throughout the year, but I trust my gut feeling when it tells me to eat some beets. You only need one sheet pan and a food processor, and the hands-on time to make this delicious beet and cauliflower hummus is just 10 minutes.

Both beets and cauliflower are highly nutritious and are packed with essential vitamins, minerals, and plant compounds that have many health benefits. They are low in calories but full of fiber, so they’ll leave you satisfied and keep you full for a long time.

Beets are rich in folate, manganese, and copper, which are extremely important for our overall well-being. They can be eaten both raw and cooked. If you are familiar with The Plant Paradox, or a low-lectin diet, you might know that beets are to be avoided when cooked, but this is only if you are diabetic or have insulin resistance. And even in this case, you can monitor your blood glucose after eating cooked beets and asses if it has a negative impact in your particular case.

If that’s the case for you, you can still have beets raw, in a salad, as juice, or even pickled if no sugar is added. This is my favorite raw beet salad:

• Beetroot and Horseradish Side Salad

Cauliflower is low in calories, high in fiber, and rich in sulforaphane. Studies in the past 30 years have suggested that sulforaphane, found in cruciferous vegetables, can help fight different types of cancer. The trick with sulforaphane is that it kind of dies after cooking, but it can be reactivated by mustard. That’s one reason you will see a small amount of prepared mustard in this recipe.

Cauliflower is so versatile, easy to prepare, and delicious. So why not combine it with beets and make it a hummus?

Ingredients for roasted beet and cauliflower hummus

• roasted beetroot
• roasted garlic
• roasted cauliflower
• tahini
• prepared mustard (sugar-free)
• cumin, salt, pepper, lemon zest
• extra virgin olive oil and lemon juice

How to make beet and cauliflower hummus

It can’t get easier than this. After you roast the vegetables, mix all the ingredients in a food processor until creamy, and adjust flavors if needed. Garnish with remaining roasted cauliflower, beets, and garlic, if any. The beets can take some time to cook, so I like to choose smaller ones if available. I first roast the beets until 2/3 done, then add the cauliflower.

If the beets are small, I add the garlic head from the beginning. If the total cooking time passes one hour, take the garlic head out, so it doesn’t burn. Squeeze the garlic pulp from the peels and add to the food processor with the rest of the ingredients.

You can eat it immediately or store it in an airtight glass container in the fridge for up to three days.

How to serve beet and cauliflower hummus

This roasted beet and cauliflower hummus goes well with chicken, pork, or as part of a tapas platter. You can even use it as a dressing for a roasted vegetable salad. I suggest you serve it with these amazing crackers made with flaxseed and almond flour:

• Flax Seed Crackers with Zaatar Spices

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Print Recipe

Roasted Beet and Cauliflower Hummus

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By Claudia Curici – Serves: 4

Prep Time: 10 minutes – Cooking Time: 65 minutes

I don't know if it's the vibrant color or the sweet, grounding flavor of this hummus that makes me want to make it as soon as the fall comes. I don't eat a lot of beets throughout the year, but I trust my gut feeling when it tells me to eat some beets. You only need one sheet pan and a food processor, and the hands-on time to make this delicious beet and cauliflower hummus is just 10 minutes.

Ingredients

• 1 cup roasted beetroot
• 1 garlic head, whole
• 2 cups roasted cauliflower (one small head)
• 1 tablespoon extra virgin olive oil
• salt and pepper for seasoning the cauliflower
• 2 tablespoons extra virgin olive oil
• 1 teaspoon tahini
• 1/4 teaspoon prepared mustard (sugar-free)
• 1/8 - 1/4 teaspoon salt (to taste)
• 1/2 teaspoon cumin powder
• 1/8 teaspoon freshly ground pepper
• Juice of 1/2 lemon (or to taste)
• zest of 1 organic lemon

Instructions

1

Preheat the oven to 200C/400F.

2

Add the washed and dried whole beetroot on a baking sheet, and bake until 2/3 done. Add the whole garlic head at the same time. For faster cooking, choose smaller beetroot.

3

Prepare the cauliflower. Cut it in florets, season with olive oil, salt, and pepper, and when the beetroot is 2/3 done, add the cauliflower. Bake for 30 minutes. In the meantime, check on the garlic head. If it's cooked, take it out and squeeze the garlic pulp out of the peel.

4

Peel the beetroot, cube it and measure one cup. Add all the ingredients to a food processor, process, and taste. Adjust with more spices if necessary. Garnish with the remaining pieces of vegetables (if any).