AIP Beet Hummus
Author: Kelsey McReynolds
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
- 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!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-beet-hummus/
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