Pair your veggies with this pretty-in-pink Beetroot Cashew Hummus for a gluten-free appetizer!

For a Paleo twist on hummus, swap chickpeas with roasted beetroot and cashews for a vibrantly colorful dip.

Beets add a natural pop of pink color while boasting high-fiber nutrients to fight off food cravings. Roast them until tender, then blend with fresh lemon juice, tahini and chili powder for a zesty kick of heat. You can also substitute chili powder for cumin if you’re sensitive to nightshades.

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Start by wrapping a whole beet in aluminum foil and roast it in the oven for one hour, or until tender. When you can easily insert a knife into the beet, it’s ready!

For the raw cashews, you’ll want to soak them in warm water for at least an hour. You can do this while you wait for the beets to roast or soak them the night before to get them super soft – this makes for silkier hummus! When the beet is ready, rinse it under cold tap water until cool enough to handle. Then, remove the peel and slice into small cubes.

Place the beet slices, soaked cashews, and remaining ingredients in a blender and combine until thick and smooth. Transfer to a bowl, drizzle with avocado oil and garnish with chopped cashews.

Enjoy your beetroot cashew hummus alongside vegetable crudités for ultimate dipping satisfaction!

Felicia Lim

Roasted Beet Hummus

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Total time:1 hr
15 mins

Cook Time: 1 hr 1 hour

Prep Time: 15 mins 15 minutes

Serves:4

Roasted Beet Hummus

Recipe by: Felicia Lim

Pair your veggies with this pretty-in-pink Beetroot Cashew Hummus for a gluten-free appetizer.

Tools

• Aluminum foil
• Baking sheet
• Blender
• Medium bowl

Ingredients

• 1 large beet, scrubbed and washed
• 1 ½ cups raw cashews, soaked for 1 hour
• 2 large garlic cloves, minced
• ⅓ cup fresh lemon juice
• ¼ cup water
• 3 T avocado oil + 1 T for drizzling
• 4 T tahini
• 1 t fresh thyme leaves
• ½ t chili powder
• 1 ½ t salt
• Chopped cashews, for garnish
• Vegetable crudités, for dipping

Instructions

• Preheat the oven to 450°F.
• Wrap the beet in aluminum foil and place on a baking sheet. Roast for one hour or until soft.
• Remove the beet from the oven and rinse with cool water. Peel and slice into cubes.
• Drain and rinse the cashews, then add to a blender with the beets, garlic, lemon juice, water, avocado oil, tahini, thyme leaves, chili powder, and salt.
• Pulse until smooth. If the mixture is too thick, add an extra tablespoon of avocado oil and process again.
• Transfer to a bowl, drizzle with avocado oil, and top with chopped cashews before serving alongside vegetable crudités for dipping.

Looking for Paleo ingredients? Here’s what we recommend:
Avocado oil (Primal Kitchen)

(You’ll Also Love: Bean-Free Creamy Avocado ‘Hummus’)