Description
This beet hummus is colorful and creamy. Roasted beets, cauliflower, cumin, and lemon make this beet dip the perfect dip.
Ingredients
Scale
- 1 1/2 lbs frozen cauliflower florets, thawed
- 1 large beet (about 1 pound), diced small (yields approximately 3 cups diced)
- 4 large garlic cloves, peeled
- 1/4 cup lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp prepared horseradish
- 1/2 tsp salt
- 1/2 tsp cumin
Instructions
Preheat the oven to 400F. Line a large baking sheet with aluminum foil
Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages). Place them on the baking sheet, and roast for about 45 minutes, until the beets are tender
Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor, and process until smooth. Refrigerate until ready to use
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 40
- Sugar: 2.8 g
- Sodium: 113.5 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 5.3 g
- Fiber: 1.7 g
- Protein: 1.3 g
- Cholesterol: 0 mg