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.
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