Cultured Beetroot Cauliflower Hummus

Cultured Beetroot Cauliflower Hummus

That’s a mouthful! But seriously it is a tasty mouthful. So… confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn’t eat much. I’m about to give the whole thing a go again as I’m further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It’s great with celery sticks or if you’re one of those lucky people who can eat whatever they want… it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you… tastes oh so creamy.

 

Ingredients:

 

Method:

  1. Wash, remove the leaves and break the head of cauliflower.  Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower.  Dry roast in a cast iron pan at 350°F for 30 minutes.  Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  2. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you’re new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
  3. Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.

 

Cultured Beetroot Cauliflower Hummus

A gorgeous smooth vegan keto hummus featuring supercharged beetroot and probiotic prowess.
Prep Time1 hr 30 mins
Total Time2 d 1 hr 30 mins
Course: Side Dish
Cuisine: keto, Mediterranean, paleo, Vegan, whole30
Keyword: beet, beetroot, cauliflower, cultured food, hummus, keto, paleo, probiotic, vegan
Servings: 6 people
Author: Brenna May at Cultured Bite
Cost: $4

Equipment

  • Food Processor

Ingredients

  • 1 large head cauliflower
  • 1 beetroot
  • 4 garlic cloves
  • ½ cup  cultured vegetable juice from a previous ferment whey from a batch of live yogurt or milk kefir or water kefir (in theory you could try kombucha, but I've never done)
  • 1/2 cup tahini or 1/4 cup toasted sesame seeds or toasted sunflower seeds
  • juice of 1/2 lemon
  • 1 teaspoon cumin
  • 1 tablespoon  pink salt
  • ½ teaspoon black pepper
  • ¼ - ½ cup extra-virgin olive oil poured over top to seal out bacteria

Instructions

  • Wash, remove the leaves and break the head of cauliflower. Remove the beetroot leaves and put in the pan with the cauliflower. Dry roast in a cast iron pan at 350°F for 30 minutes. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  • If serving immediately, leave out the fermenting liquid.  Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
  • If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you're new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
  • Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.

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