This roasted cauliflower beet hummus is a bean-free dip that is as delicious as it is visually beautiful. Intense flavours and intense colours makes this the ultimate spring forward dish.
If you don't already know, I'm obsessed with beets. Whether it's in soup, pickled or paired in a galette, beets are a major food group in our home. Not just because of their vast nutritional benefits, but because of their rich and intense colour. To us, beautiful food begins with the senses before we taste – the smell, the touch, the visual, combined to truly let you feast with your eyes.
We swapped chickpeas for cauliflower and amped up the beauty using roasted beets for a vibrant hue for a creamy, rich and thick cauliflower beet hummus.
A while back we stepped into the Everyday Allergen Free kitchen and created our pretty in pink Roasted Cauliflower Beet Hummus. Challenged with a bean-free appetizer to accommodate Amanda's allergies, we swapped chickpeas for cauliflower and amped up the beauty using beets as a vibrant hue for a creamy, rich and thick cauliflower beet hummus. The perfect Whole30 compliant dish, this bean-free dip cuts the cravings for traditional chip and dip.
As though the beautiful colours of this spring forward dish isn't enough, the more we cook and experiment with beets the more we fall in love with it. The earthiness of the beets and cauliflower roasts to a natural sweetness, and after that it's as simple as throwing the remaining ingredients into a blender or food processor and pulse away to a zingy yet comforting beet hummus.
How to Make Roasted Cauliflower and Beet Hummus
Cauliflower, beets, garlic, tahini, extra virgin olive oil, lemon juice, mint, salt and pepper.
How to Roast the Vegetables
Preheat your oven to 400° F. Clean, peel and chop the beets into 1 inch chunks. Cut the cauliflower into small florets. Toss the beets and cauliflower in olive oil, salt and pepper. Arrange on a baking sheet in a single layer and roast in the oven for 30 minutes, flipping halfway through. Remove and allow to cool to room temperature.
Place 2 cloves minced garlic, 2 tablespoons of tahini, 3 tablespoons of olive oil, the juice of one lemon, 1 tablespoon of chopped mint and ½ teaspoon each of salt and pepper in a blender. Add cooled vegetables to blender. Pulse until smooth. Taste and adjust seasoning as desired. Serve immediately or transfer to container and keep in fridge up to 5 days.
Top with sesame seeds, mint and a drizzle of olive oil. Serve with crackers, vegetables or as a spread on a sandwich.
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Roasted Cauliflower Beet Hummus
- ½ head of cauliflower in 1-2” florets (300g)
- 3 medium red beets 250g
- 2 cloves garlic minced
- 2 tablespoon tahini
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon mint chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- No. 1 | Preheat your oven to 400°. No. 2 | Clean and peel the beets and chop them into 1-2” pieces. Tear the cauliflower into 1-2” florets. Place the vegetables on a baking sheet and coat with 1 tablespoon olive oil and a pinch of salt and pepper. Roast in the oven for 30 minutes, flipping once about half-way through. No. 3 | Once the beets and cauliflower have cooled to room temperature, place them in your food processor with remaining ingredients. Blend until smooth, then taste for seasoning and adjust as necessary. No. 4 | Enjoy on a charcuterie board, toast, a sandwich or lunch bowl.