Description
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
- Preparation: Preheat your oven to 200°C (400°F).
- 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.
- 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.
- 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.
- 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.
- Taste and Adjust: Sample the hummus and adjust the seasoning as needed. If you desire a creamier texture, add a touch more olive oil.
- 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.