AIP Beet Hummus

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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!

5.0 from 3 reviews
AIP Beet Hummus
Prep time
Cook time
Total time
Serves: 3-4 cups
  • 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
  1. In two medium-sized pots, boil beets and cauliflower separately until soft. About 10-15 min.
  2. Strain veggies but reserve about a cup of the beet water.
  3. Place all ingredients into the blender with about a ¼ cup of the beet water. Blend on high until smooth.
  4. Add more water as necessary. You will want a smooth dippable consistency.
  5. Allow to chill on the counter until cool enough to refrigerate. Best consumed chilled.
  6. Load up a snack bowl of chopped carrots, radishes, cucumber, or your favorite veggies for dipping and enjoy!

About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Jessica Prince says

    Regarding the beets instructions, by “Shaved” do you mean peeled? or sliced very thinly so they cook faster? Thanks!

    • Mickey Trescott says

      I haven’t made this recipe, but I think she is calling for smaller bits so they cook faster. I would use a vegetable peeler, grater, or even slice them thinly.

  • Cara says

    I just made your hummus today, and it is delicious! I could probably just eat it with a spoon, seriously. Thanks for the recipe!

  • Olivia says

    Is the garlic supposed to be fresh or in powder form?

  • Diane Graham says

    Doesn’t boiling the beets and cauliflower take all the nutrients out?

  • Ann says

    My question is similar to Diane’s: is boiling the best cooking option? Is it the only one, or could we cook the veggies another way (microwave, roast, or ??)? Thanks.

    • Sabetha says

      Another cooking method I personally would consider using not just for this recipe, but others as well, is steaming. To try to retain as much of their nutritive value as possible, I often steam my veggies, although it takes slightly longer than other ways of cooking.

  • Britney says

    Wow is this good! I usually don’t like how overpowering beets are, but this is just the right amount and is pretty dang close to regular hummus – so excited to have found this recipe!

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