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.
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
- Total Time: 15 minutes
- Yield: 2 cups 1x
You were amazed by our original cauliflower hummus recipe and want to see more. Well you ain’t seen nothin’ yet!
- 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
- Combine all ingredients in a blender or food processor.
- Blend until smooth. This sounds too easy, maybe I should make up some extra steps….
*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
Dixya @ Food, Pleasure, and Health says
i hope your new space will be cooler and smoke-free. i absolutely hate the smell of smoke too. i have yet to try roasted beets in the form of hummus, maybe next time 🙂
I’ve had some other beet hummuses in the past that were pretty interesting as well.
Yeah, cigarette smoke: so gross.