Key words: Whole30, Paleo, Bean free, simple, healthy, colorful
Hummus is one of those foods that is a love-hate relationship for me. I LOVE beans, beans do no love me, as I have discovered through my various Whole30's. Coming from a Hispanic background and being mostly vegetarian through college, this was a shock to me. I relied on all types of beans almost daily in some aspect of my meals. It was no wonder my stomach was constantly hurting for most of my life. How could beans be one of my triggers for all my digestive issues?!
While beans are very nutritious, they also can cause a lot of inflammation in your body, if they do happen to be one of your triggers. The terrible stomach pains, the bloating, nausea, and other unpleasant symptoms are not worth it to me. However, I was not ready to give up hummus with my veggies! Which is why I have done plenty of research on other ways to make a hummus like product that still tasted delicious. Yes, I know it has an odd (beautiful) color, it is still quite delicious and SO simple to make!
You can find beets any time of the year, but right now they are in season and ESPECIALLY tasty. Beets come in all wonderful colors and any of them are perfectly acceptable to make this recipe with, I just happen to love the color of this one (if I haven't made that clear yet). Beets are packed full of nutrients such as fiber, folate, manganese, potassium, iron, and Vitamin C, and can aid in increased blood flow and improved blood pressure. If you combine beets with cauliflower, which has many of the same vitamins plus magnesium, Vitamin K, and calcium this makes for one nutrient-filled snack!
For this recipe, it is really helpful to have a Vitamix or other high powered blender, however, if you don't have one just be sure to add some extra water and cut your beets and cauliflower into much smaller chunks to blend. I also use an Instant Pot to steam my beets, but you can always roast (400 degrees for 35-40 minutes) or boil (20-40 minutes depending on size) them to get the same results, it might just take a little bit longer. You can also roast the cauliflower in the oven on the same temp if you don't have an air fryer!
3 small beets
1 head cauliflower
2 cloves garlic
1/4 cup tahini
1 lemon juiced
1 1/2 cup water
1/2 cup olive oil
Salt and pepper
1. Wash and cut off stems of beets. Place in Instant Pot for 20 minutes with 1 cup water and cook on high pressure for 20 minutes. Then let sit for 10 minutes before releasing the valve.
2. Wash and chop cauliflower into medium florets. combing with 1 Tbsp olive oil + salt and pepper. Air fry on 375 degrees for about 20 minutes.
3. Once beets are cauliflower is finished, let cool until you can touch with your hands. Add these plus the rest of the ingredients to the blender. Blend until smooth adding more water as needed, however, be sure not to add too much (just enough to get it mixing) as you still want hummus consistency.