Roasted Beet Cauliflower Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
gluten-free, dairy-free, paleo, whole30, vegan
  • 2 whole small or 1 large, organic red or yellow beets
  • 4 cloves garlic
  • 4 cups cauliflower florets, steamed
  • ⅓ cup Terra Delyssa Organic Extra-Virgin Olive Oil plus additional for drizzling
  • ¼ cup tahini (sesame paste), raw or roasted
  • ½ teaspoon ground cumin
  • Grated zest and juice of 1 lemon (reserve zest for garnish)
  • Sea salt and black pepper to taste
  • pine nuts and/or sesame seeds, for garnish (optional)
  • Sliced vegetables and grain-free crackers of choice, for serving
  1. Preheat the oven to 425ºF. Wrap the beets and garlic cloves in a piece of tin foil. Place the beets on a baking sheet and roast for 45 minutes to 1 hour or until they are soft. Allow the beets to cool enough to handle and then peel/rub the skin away. Remove the skins of the garlic cloves.
  2. In a food processor, combine the steamed cauliflower, peeled beets, garlic, ⅓ cup of the olive oil, tahini, lemon juice, and cumin and process until smooth. Add salt and pepper to taste, along with more tahini or olive oil, or water, as needed to keep it moving and to get your desired thickness / consistency.
  3. Scoop the hummus into a serving dish and garnish with the reserved lemon zest, a little olive oil, top with pine nuts, sesame seeds and anything else you'd like.
  4. Serve with sliced vegetables, crackers or anything else you'd like to dip with.
Recipe adapted from this one and this one
Recipe by Tasty Yummies at