AIP Beet Hummus

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5 from 3 votes

Tasty and nutrient dense bean-less hummus. This hummus is perfect for a snack and all of you hosting needs.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Snack

Cuisine: American

Servings: people

Calories: 271kcal

Author: Allianna Moximchalk

Cost: $5

Equipment

baking sheet or instant pot
Garlic mincer
frying pan
high speed blender

Ingredients

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

Instructions

For the oven option:

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.

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