Roasted Beet Cauliflower Hummus {Paleo-friendly}

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Roasted Beet and Cauliflower Hummus {Paleo}

Roasted Beet and Cauliflower Hummus {Paleo}

A bean-free hummus that’s pretty enough to be a work of art? Say what? No seriously, this cauliflower hummus features roasted beets and garlic and it’s about to take your snack game to a whole new level!

After years of working on healing my gut, dealing with a parasite and unhappy gut bacteria, among other things, I am proud to say that my gut and my digestion has never ever been better, I don’t date say that I am cured and everything is perfect, but I feel incredible and that is absolutely something to celebrate.

Roasted Beet and Cauliflower Hummus {Paleo}

Roasted Beet and Cauliflower Hummus {Paleo}

This journey of gut healing, has been a long road with lots of sacrifices along the way, some that have had to stick around for the long haul. As sad as it is, as of now, my gut still just doesn’t appreciate legumes. Even soaked and sprouted, my tummy and beans, they just don’t jive anymore.

I miss lentils the most, they are tasty little dudes, but a very close second lentils is hummus! Oh how I miss that creamy, rich, dip! But, here’s the deal you guys, this creamy, cauliflower hummus is legit, real deal bean-free hummus! It tastes almost exactly like traditional hummus, it’s creamy, rich and thick.  It’s perfect for dipping in and spread on. The addition of the roasted beets not only creates a beautiful vibrant hue, but it also makes this bean-free hummus an incredible option for Valentine’s Day (helllllo, no one likes a tootin’ valentine, amIright?).

Roasted Beet and Cauliflower Hummus {Paleo}

Roasted Beet and Cauliflower Hummus {Paleo}

As if the beautiful color of this gorgeous hummus and the fact that it’s bean-free isn’t enough, because of the humble beets, it’s also a nutritional powerhouse. Beets are such an under appreciated superfood that I feel aren’t given nearly enough credit. Beets contain an impressive number of advantages, health-wise. The nutrients they contain fight inflammation, lower your blood pressure and detoxify, plus they come with high amounts of infection-fighting vitamin C. Beets may combat cancer, particularly pancreatic, breast, and prostate cancers.1

The beets bring an earthy flavor that is made sweeter with roasting and the roasted garlic compliments that so well, you get the classic hummus flavors with the tahini, the olive oil and the lemon juice and the cumin brings it all together with an exclamation point!

Roasted Beet and Cauliflower Hummus {Paleo}


Roasted Beet Cauliflower Hummus

gluten-free, dairy-free, paleo, whole30, vegan
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 -3 cups


  • 2 whole small or 1 large, organic red or yellow beets
  • 4 cloves garlic
  • 4 cups cauliflower florets, steamed
  • 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


  • 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.
  • In a food processor, combine the steamed cauliflower, peeled beets, garlic, 1/3 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.
  • 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.
  • Serve with sliced vegetables, crackers or anything else you'd like to dip with.


Recipe adapted from this one and this one




References   [ + ]


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3 Responses

  1. Chelsea says:

    The colors! Ugh, I just love it. This is such a great idea, Beth! I’ve been on a huge beet kick lately…I think I’m going to have to give this a whirl.

  2. Melissa says:

    Your food photography is amazing!! Do you find that you need to strain the extra liquid of the cauliflower and/or beets with a dishtowel? Seems like anything I’ve made with cauliflower has turned out a bit watery. Thanks!

  3. Kristin says:

    Yum! Just made this and it’s delicious! Thanks for the great recipe!

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