For the oven option: Preheat the oven to 425. Wrap the washed beets in foil and 1 tablespoon olive oil. Bake for 1 hour or until soft. Once the beets cool, peel the beets.
For the instant pot option: (my favorite)
Place the beets in an instant pot on pressure cook HIGH for 15 minutes with 2 cups of water with the vent on top closed. When the time is up open the vent VERY carefully or you will burn yourself. I like to open it with a hand towel. Once the beets cool peel them.
While the beets are cooking add the chopped cauliflower into a sauce pan with 1/2 cup of water and steam the cauliflower for 7 minutes on medium high heat with a lid. You want to cook the cauliflower just enough so that it is soft, but not mushy. If you need more water, you can slowly add 1 tablespoon at a time to prevent the cauliflower from drying out.
Once the beets and cauliflower cook, place all ingredients in a high speed blender for 30 seconds. To serve, you can add fresh chopped parsley or almond slivers to garnish.
Notes
You can store this dip in the fridge for up to 1 week.Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Tasty and nutrient dense bean-less hummus. This hummus is perfect for a snack and all of you hosting needs.
Nutrition Facts
AIP Beet Hummus
Amount Per Serving (1 cup)
Calories 271Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 262mg11%
Potassium 524mg15%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 27IU1%
Vitamin C 50mg61%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.