Roasted Cauliflower & Beet Hummus

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In case you didn’t know, you can make pretty much anything out of cauliflower! It’s probably the most versatile vegetable out there. Everywhere you look there’s recipes for cauliflower versions of carb-laden foods like rice, potatoes, bread, pizza crusts, tortillas etc. So it’s an ideal substitute for chickpeas if you’re looking for a bean-free hummus! Perfect if you’re following a Paleo, Whole30, or low-carb way of eating.

My absolute favourite way to eat cauliflower is tossed with some olive oil and roasted in the oven, so I wanted to carry over that delicious flavour into this hummus. Roasting vegetables brings out all their natural sweetness, and together with the roasted beets and garlic….YUM!!

Speaking of the beets, they really are the true star of this dish! Not only do they provide an intense, pink colour (perfect for Valentine’s Day!) they are packed with heart-healthy vitamins, minerals, and phytonutrients.

With the help of your food processor, this recipe is ready in a snap! Once the vegetables are roasted and cooled, peel the beets, and process everything on high until smooth and creamy. That’s it!

Roasted Cauliflower & Beet Hummus

Paleo, Whole30, Vegan, Keto, gluten-free, dairy-free
Course Appetizer, Snack
Cuisine Mediterranean
Keyword beet, cauliflower, dip, Hummus, keto, lowcarb, paleo, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Calories 117kcal


  • 1/2 head cauliflower (roughly 5 cups)
  • 2 beets medium
  • 1 bulb garlic
  • 1/4 cup tahini
  • 1/4 cup olive oil extra virgin
  • 1 tbsp olive oil extra virgin
  • 1 lemon juiced
  • 1/2 tsp cumin
  • 1/2 tsp salt


  • Preheat oven to 425F.  Wrap the beets and bulb of garlic in tin foil and roast for 50-60 minutes until easily pierced with a fork.
  • Meanwhile, cut the cauliflower into florets, toss with 1 tbsp olive oil and a pinch of salt. On a parchment-lined baking sheet, add the cauliflower to the oven for the last 40 minutes of baking time, flipping once. You want a nice golden brown colour, but keep an eye so they don’t burn.
  • Allow the beets to cool off enough to handle. Peel and chop into quarters. Add the beets, cauliflower, and as much of the roasted garlic as you’d like! I started with about 4 or 5 cloves, you can always add more.
  • Add remaining ingredients to the processor and blend until smooth. Adjust seasonings if desired, and enjoy!
  • Serve with crudités, crackers, or pita.


Store in the fridge for up to a week.

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