Artificial Flavors Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Artificial Flavors Free Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets give this vibrant dip its stunning magenta color and a naturally earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. Every ingredient here is exactly what it says it is — whole chickpeas, real garlic, tahini, and a squeeze of actual lime — so you never have to second-guess what's going into the bowl. That matters more than it sounds, because so many store-bought dips and flavor packets sneak in synthetic additives that are hard to spot on a label. Roasting the beets low and slow in foil coaxes out their full depth before they get blended smooth with cumin and a drizzle of extra virgin olive oil. A splash of ice water at the end is the little trick that takes the texture from gritty to genuinely silky and spreadable. The colorful spread of carrots, cucumbers, bell pepper, and broccoli around the bowl makes this as gorgeous to look at as it is satisfying to eat. It's the kind of snack or appetizer that feels impressive without requiring anything artificial to get there.

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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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