It is a bummer that legumes are not included in the keto diet, which means no hummus! Fortunately, you can make “hummus” with other vegetables like beets. I love the color beets give to this dip and it’s super easy to make! The recipe calls for ~ 1 cup of beets which is about 1 medium beet.
Soak cashews in cold water for 2 hours.
Preheat oven to 425 F and roast beets for 45-50 minutes until it is cooked through and a paring knife easily goes through the beet.
Peel and dice beets. Zest one whole lemon and cut it in half. Save a small amount of zest to sprinkle on top of the final hummus bowl. Then add to a food processor along with olive oil, garlic cloves, roasted cashews, cumin seeds, kosher salt, tahini, lemon zest and lemon juice.
Blend until smooth.
Scoop into a bowl and drizzle with more olive oil and top with 1 teaspoon chopped cashews and a little extra lemon zest.