Black Pepper Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Black Pepper Free Cilantro-Lime Beet Hummus with Veggie Dippers

This vibrant, jewel-toned dip is everything a party spread or afternoon snack should be — bold, creamy, and genuinely stunning on the table. Roasted beets give it that deep magenta color and a natural earthiness that pairs beautifully with bright lime juice and a generous handful of fresh cilantro. Tahini and chickpeas bring the classic hummus richness, while ground cumin adds just enough warmth to keep things interesting without any black pepper in sight. For anyone navigating a pepper sensitivity or intolerance, store-bought hummus and many restaurant dips are a minefield of hidden seasoning blends — this one puts you fully in control of every ingredient. The roasting step is simple and mostly hands-off, and the food processor does the heavy lifting from there. Served with crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, it's a complete, colorful spread that looks far more impressive than the effort required.

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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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