Beet hummus

Prep 20 min
Total 1 hour
Makes 4 cups



medium beets, peeled and quartered (about 2 cups)
1/2 cup
olive oil, divided
small head of cauliflower, cut into florets (about 6 cups)
1 cup
toasted walnuts
garlic clove, minced
1/2 cup
lemon juice, (4 small lemons)
1/3 cup
3/4 tsp
1/4 tsp
extra-virgin olive oil, to garnish
toasted sesame seeds, to garnish



  • PREHEAT oven to 400F. Line a baking sheet with parchment.
  • TOSS beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.
  • WHIRL beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies. Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 min.


Calories 34, Protein 1 g, Carbohydrates 2 g, Fat 3 g, Fibre 1 g, Sodium 33 mg.
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