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Amelia

Beet Cauliflower Hummus

This vibrant hummus is so flavorful and addicting you won't even notice it's chickpea-free. It's packed with healthy ingredients so that you can add it to all of the things! It's also a perfect swap for anyone following Whole30 or a paleo diet.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 10 1/4 cup servings
Course: Dip
Cuisine: Mediterranean
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 beets, precooked* Use 3 for a more vibrant color
  • 3 cups cauliflower rice
  • 5 Tbsp tahini
  • 4 Tbsp lemon juice
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp cumin
  • 1.5 tsp minced garlic
  • 2 sprigs fresh rosemary, chopped about 1 loosely packed Tbsp
  • 1/8 tsp black pepper
  • 1/8 tsp Himalayan sea salt

Equipment

  • Food processor

Method
 

  1. Cut beets in half and roast at 400 deg. for about 15 minutes.
  2. Cook cauliflower rice until soft.**
  3. Add all of the ingredients into a food processor and blend until a hummus consistency is achieved.
  4. Enjoy!
  5. Store in an airtight container in the refridgerator.

Notes

*I used Love Beets pre-cooked Beets.  If you use these, roasting is optional but helps to bring out the flavor even more.  If you're starting out with raw beets increase the roast time or cut into small pieces and cook until soft in the center. 
** I used a bag of ALDI's frozen cauliflower rice and microwaved it in a microwave-safe bowl for 5 minutes.