LOW CARB BEETROOT AND CAULIFLOWER HUMMUS
Chickpea free hummus with a gorgeous colour and a silky smooth texture. Can also be made oil free if you want to lighten up on calories.
- 1 beetroot, peeled and sliced
- 1 small cauliflower head, cut into florets
- 1 whole garlic bulb
- 1 tablespoon olive or avocado oil
- 1 teaspoon Italian seasonings
- 2 tablespoons tahini
- 2 tablespoons olive or avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin salt and pepper, to taste
Preheat oven to 180C and line a baking tray with parchment paper.
Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of cloves. Arrange beetroot sliced and garlic on the prepared baking tray, drizzle with oil and sprinkle with seasonings. Roast for 30 minutes or until baked half way through.
Add cauliflower florets to the same baking tray, drizzle with oil and return to the oven for another 20-30 minutes or until the vegetables are tender and the garlic is soft when pressed.
Add roasted beetroot, cauliflower, garlic and the rest of the ingredients into a food processor and pulse until creamy and smooth. Serve right away and enjoy with some crackers or fresh veggies.
- Amount Per Serving
- Calories 58kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.