Capsaicin Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Capsaicin Free Cilantro-Lime Beet Hummus with Veggie Dippers

Earthy roasted beets, bright lime, and fresh cilantro come together in a hummus that's as stunning to look at as it is to eat — that deep magenta color alone is enough to stop a room. The base is built from wholesome pantry staples like chickpeas and tahini, with roasted garlic and a touch of cumin rounding everything out into something genuinely crave-worthy. For anyone avoiding capsaicin, this recipe is a natural fit: the red pepper flakes listed are explicitly optional and easy to leave out entirely, so the full, vibrant flavor is there without any heat. Streaming in ice water at the end gives the hummus a silky, swirl-worthy texture that rivals anything you'd find at a restaurant. Surrounding the bowl with crisp carrots, cucumber spears, bell pepper strips, and broccoli florets makes this feel like a complete spread rather than just a dip. It's the kind of thing you bring to a gathering and watch disappear before you've even set down your bag.

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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)
Can be omitted
crushed red pepper

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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