Low Sugar Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Low Sugar Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets bring a naturally sweet, earthy depth to this vibrant dip, and when blended with chickpeas, tahini, fresh lime juice, and a generous handful of cilantro, the result is something genuinely stunning — both in flavor and in that deep magenta color. Every bit of sweetness here comes straight from the beets themselves, with zero added sugar hiding in the mix, which makes it a refreshing change from store-bought dips that often sneak in sweeteners you didn't ask for. The garlic gets pulsed first so it distributes evenly, and a few tablespoons of ice water streamed in at the end are what give the hummus that silky, swirl-worthy texture. A pinch of cumin and optional red pepper flakes round out the flavor without overpowering the bright citrus and herb notes. Served alongside crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, this is a snack spread that looks like it took serious effort but comes together with one pan and a food processor. It works just as well as a party centerpiece as it does a weekday fridge staple you can dip into all week long.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
1 can (15 oz) chickpeas, drained and rinsed
¼ cup tahini
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp extra virgin olive oil, plus more for drizzling
2 cloves garlic, peeled
½ cup fresh cilantro leaves and tender stems, loosely packed
½ tsp ground cumin
½ tsp fine sea salt, plus more to taste
2–3 tbsp ice water
¼ tsp crushed red pepper flakes (optional)

For serving

2 medium carrots, peeled and cut into sticks
2 medium persian cucumbers, sliced into spears
1 medium red bell pepper, seeded and sliced into strips
4 oz broccoli florets

Instructions

1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tsp of the olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced with a knife, 40–50 minutes depending on size.
2
Remove the beets from the oven and let them rest, still wrapped, for 15 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the foil. Cut the beets into rough chunks.

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