Almond Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant hummus its stunning magenta color and a subtle earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. The base is built on chickpeas and tahini ā no nuts involved at any step ā so it's naturally safe for anyone navigating tree nut concerns without any ingredient swaps required. Wrapping the beets in foil and roasting them low and slow is the secret to getting that deep, caramelized flavor before they're blended into a silky, swirl-worthy dip. A drizzle of good olive oil on top and a ring of crisp carrots, cucumber spears, red bell pepper strips, and broccoli florets makes this as gorgeous on the table as it is satisfying to eat. The cumin adds a warm, savory backbone, and an optional pinch of crushed red pepper flakes gives it just enough kick to keep things interesting. Whether you're hosting a crowd or just want something impressive to snack on through the week, this hummus delivers serious flavor with nothing to worry about hiding in the ingredient list.
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Learn more āIngredients
6 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā¼ 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
- Ā½ cup fresh cilantro leaves and tender stems, loosely packed
- Ā½ tsp ground cumin
- Ā½ tsp fine sea salt, plus more to taste
- 2ā3 tbsp ice water
- Ā¼ 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 400Ā°F (205Ā°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, 40ā50 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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