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Pink plate with roasted cauliflower and beet hummus surrounded by carrots, radicchio leaves, and radishes
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5 from 1 vote

Roasted Cauliflower Beet Hummus

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, food and drink
Cuisine: north american
Servings: 8 servings
Calories: 108kcal
Author: Philip Lago and Mystique Mattai

Ingredients

  • ½ head 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

Instructions

  • Preheat your oven to 400°.
  • 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 halfway through.
  • Once the beets and cauliflower have cooled to room temperature, place them in your food processor with the remaining ingredients. Blend until smooth, then taste for seasoning and adjust as necessary.
  • Enjoy on a charcuterie board, toast, a sandwich, or lunch bowl.

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 208mg | Potassium: 344mg | Fiber: 3g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg