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Most of the time when I’m cooking, I’m only about 50% sure I know how it’s going to turn out. When I tested this beet hummus recipe, I was thinking it was going to taste like some weird beet-like mush.
I was so wrong!
I was pleasantly surprised by how delicious it turned out. I like eating this like a faux-hummus on salads, lettuce wraps, or with just plain veggies. BUT, I also like it so much by itself and warm that I unofficially named it “Beet Faux-tatoes”.
Sometimes beets can have a too-strong flavor to me, but I was really happy with this ratio of beet to cauliflower and the tang from the garlic and lemon. Call me crazy but this beet hummus almost tastes a bit cheesy to me!
When making this, make sure to slowly add the beet water to the blender, you don’t want the consistency too watery. Enjoy how you see fit and let me know what you think!
- 4 very small or 2 medium-sized beets, shaved, chopped, and boiled
- 1 head of cauliflower, chopped and boiled
- 1 teaspoon garlic
- Juice of half a lemon
- ¼ cup olive oil
- 1 teaspoon salt
- In two medium-sized pots, boil beets and cauliflower separately until soft. About 10-15 min.
- Strain veggies but reserve about a cup of the beet water.
- Place all ingredients into the blender with about a ¼ cup of the beet water. Blend on high until smooth.
- Add more water as necessary. You will want a smooth dippable consistency.
- Allow to chill on the counter until cool enough to refrigerate. Best consumed chilled.
- Load up a snack bowl of chopped carrots, radishes, cucumber, or your favorite veggies for dipping and enjoy!