Roasted Beet Cauliflower Hummus

So, you’ve tried our cauliflower hummus, right?  It’s the bomb, right?  Well, I thought it was time to add to it, so here is the Roasted Beet Cauliflower Hummus, the first of two hummus recipes that I recently developed.

Moving Sucks

Seriously.  I hate packing.  Don’t get me wrong, I’m excited about the change, looking forward to the kitchen, the roommate, and the cats.  But uuuuuuuuuuuuhhhhhhhhhgggg!

So when I moved into my current place I counted up all my moves from my life.  Over 30!  At the time that averaged one for every year of my life.  And all but 2 of them were after I graduated high school.  A couple times each year while going to school and bouncing around within a couple cities as well.  After counting them up I decided that I didn’t want to do any more moves unless I had a good reason.

Well, I need a change.  I’ve been feeling a little stagnant and think this new space and change will be great for me.

Actually, there are 2 other great reasons for me to change.  My apartment building is way too hot in the summer.  Last night at midnight my apartment was over 80 degrees!  I have AC in the living room, but it doesn’t even touch the rest of the apartment.  Which brings us to the 2nd problem:  I can’t open my windows because my neighbor smokes at all hours of the night, with his disgusting Cancer Man cough.  And his patio is right outside my bedroom window.  *puke*

So yeah, big improvements.  Just like the Roasted Beet Cauliflower Hummus.  Change is good.

Roasted Beet Cauliflower Hummus

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• Author: Raj - www.ThePrimalDesire.com
• Total Time: 15 minutes
• Yield: 2 cups 1x

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Description

You were amazed by our original cauliflower hummus recipe and want to see more. Well you ain’t seen nothin’ yet!

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Ingredients

Scale 1x2x3x

• 1 large beet (*roasted)
• 1/2 head cauliflower (cut, steamed or boiled, and cooled)
• 2–3 heaping Tbsp almond butter
• 1/8 cup olive oil
• 1 garlic clove (minced)
• 1/2 tsp ground cumin
• ½ tsp paprika
• 1 pinch cayenne pepper
• 1/2 tsp dry mustard powder
• 1 1/2 Tbsp lemon juice
• 1/2 tsp salt (or to taste)
• 1 pinch black pepper

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Instructions

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth. This sounds too easy, maybe I should make up some extra steps….

Notes

*It doesn’t matter how you go about doing this, but I was cooking a bunch of beets for another meal. Since I was in a hurry I thinly sliced the beet once I had skinned them, mixed in some ghee and lightly salted them at 400 F until fork-tender. Consider tossing with rosemary as well!

• Cook Time: 15 min
• Category: dip