If you read part one of our collaboration with Chef Sous Chef I'm sure you're eager to read part two! This time they're making a pink hummus that's free from dairy, nuts, peanuts, egg, soy, wheat, and even chickpeas. I've never had hummus before because I have anaphylactic allergies to legumes which includes chickpeas, lentils, peas, and certain beans. I also never really have crackers so I just sliced up a couple buns leftover from our first recipe and toasted them in the oven until golden.
3 large beets
1/2 cauliflower head
1 garlic clove
2 1/2 tbsp. Sunbutter
4 tbsp. Extra virgin olive oil
the juice of one lemon
1/2 tsp salt
The beets should be roasted ahead of time following the same steps from the last post: wrap in tinfoil and then roast at 359F for 40 minutes. When they're cool enough to handle peel using a vegetable peeler and then cut into cubes.
Cut the cauliflower into florets, drizzle with olive oil, sprinkle with salt, and roast at 375F until golden and tender. Let them cool and then chop 'em up nice and small.
Add the cauliflower, beets, sunflower seed butter, garlic, and lemon juice to a food processor and blend until smooth. Season with salt and pepper to taste.
Present either by spreading the hummus on the toasts and plating, or by spooning it into a bowl and serving the toasts around it. This appetizer would make a great starter for your next party!