Caffeine 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 give it a naturally sweet, earthy depth, while fresh cilantro and bright lime juice keep everything tasting lively and bold. Chickpeas and tahini bring the creamy, satisfying body you expect from a great hummus, and a touch of cumin ties all those flavors together beautifully. The whole thing is completely free of coffee, tea, chocolate, or any other stimulants ā just whole, clean ingredients that happen to taste incredible together. Streaming in a little ice water while the processor runs is the small trick that takes the texture from good to genuinely silky. Surrounded by crisp carrots, cool cucumber spears, sweet bell pepper strips, and tender broccoli florets, it works equally well as a party centerpiece or a weeknight snack you actually feel good about eating. Make a batch, swirl on that drizzle of olive oil, and watch it disappear.
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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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