Roasted Beet Hummus with Cauliflower

Beet hummus offers a vibrant and nutrient-rich alternative to traditional hummus recipes. Made with fresh beetroot and roasted cauliflower, this vegan recipe is not only visually appealing but also packed with health benefits.

Perfect for those seeking a healthy snack or addition to their meal, this beet hummus with cauliflower balances both taste and wellness.

A hummus packed with nutrients

Every fall, I’m drawn to the alluring deep color and earthy sweetness of beet hummus. Though I don’t often indulge in beets throughout the year, there’s something about this season that triggers my intuition towards them.

Both beets and cauliflower stand out as nutrient powerhouses, brimming with essential vitamins, minerals, and beneficial plant compounds. They’re not only low in calories but also rich in fiber, ensuring you stay satiated longer.

Beets bring to the table valuable nutrients like folate, manganese, and copper – important for our overall health.

While they can be consumed raw or cooked, it’s worth noting that cooking increases their sugar content. By pairing them with cauliflower in this hummus, we achieve a balanced, low-carb nutritional profile.

Cauliflower is a remarkable vegetable in its own right: low-calorie, fiber-rich, and abundant in sulforaphane. Decades of studies highlight the potential of sulforaphane, found in cruciferous veggies, to combat various cancers.

It’s interesting to note that while cooking deactivates sulforaphane, introducing mustard can reactivate it, hence the inclusion of prepared mustard in this recipe.

Given cauliflower’s versatility and delightful taste, it’s only fitting to pair it with beets in this delicious hummus recipe.

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 nutrient-rich beet hummus is a versatile addition to any meal. For a crunchy pairing, serve it with our Flax Seed Crackers with Zaatar Spices, letting the aromatic herbs meld perfectly with the hummus’s earthy tones.

If you’re planning a tapas menu, this hummus is a must-have, complementing a variety of small dishes with its vibrant hue and flavor.

It also shines as a side dish alongside meats, offering a refreshing contrast to richer flavors.

Whether used as a dip for fresh veggies and bread or spread on sandwiches, this beet hummus will undoubtedly elevate your culinary experience.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Roasted Beet Hummus with Cauliflower

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 10 minutes – Cooking Time: 65 minutes

This vibrant beet hummus combines the earthy flavors of beetroot with the nuttiness of roasted cauliflower, making it a perfect dip, spread, or side dish for any occasion.

Ingredients

• 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

Instructions

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, 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.