- 3 medium sized beets
- 6 cloves garlic minced
- 1 head cauliflower washed & chopped, you can include the stems
- 1/3 cup olive oil
- 1 whole lemon juiced
- 1/2 tsp sea salt
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.
You can store this dip in the fridge for up to 1 week.
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Tasty and nutrient dense bean-less hummus. This hummus is perfect for a snack and all of you hosting needs.
AIP Beet Hummus
Amount Per Serving (1 cup)
Calories from Fat 207
% Daily Value*
Saturated Fat 3g19%
Vitamin A 27IU1%
Vitamin C 50mg61%
* Percent Daily Values are based on a 2000 calorie diet.