Barley Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant, jewel-toned dip is the kind of thing that stops people mid-conversation the moment it hits the table. Roasted beets bring a natural sweetness and that stunning magenta color, while fresh cilantro and bright lime juice cut right through with a citrusy, herbaceous punch. Chickpeas and tahini give it that classic creamy body, and a touch of cumin adds just enough warmth to keep things interesting. For anyone navigating grain sensitivities, this recipe is a genuinely satisfying find ā every single ingredient here is naturally free of barley and any grain-based thickeners, so there's no label-squinting required. The food processor does most of the heavy lifting, and streaming in a little ice water at the end is the small trick that gets the texture perfectly smooth and scoopable. Served with crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, it's a complete snack or starter that feels a little fancy without any real fuss. Whether you're hosting or just meal-prepping something you'll actually look forward to eating, this one earns a permanent spot in the rotation.
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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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