Breastfeeding Friendly Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant dip is a feast for the eyes and the palate ā roasted beets give it a deep magenta color and a naturally sweet, earthy flavor that pairs beautifully with bright lime juice and fresh cilantro. Chickpeas and tahini bring a satisfying creaminess and a solid dose of plant-based protein and healthy fats, which are exactly the kinds of nutrients worth prioritizing when you're nursing. The garlic, cumin, and optional red pepper flakes add just enough depth and warmth to keep every bite interesting without overwhelming the overall freshness of the dish. Surrounding the bowl with carrots, cucumber spears, bell pepper strips, and broccoli florets means you're getting a rainbow of vegetables in a single snack or appetizer ā no extra effort required. Everything here is made from whole, recognizable ingredients, so there's no guesswork about what you're actually eating. The roasting and blending steps are straightforward, and the result is something that looks genuinely impressive on a table while still being totally approachable to make on a busy day.
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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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