Carrageenan Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant dip its stunning magenta color and a naturally sweet, earthy depth that pairs beautifully with bright lime juice and fresh cilantro. Chickpeas and tahini bring the creamy, protein-rich base you'd expect from a classic hummus, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. The whole thing comes together in a food processor, so the technique is straightforward even if the result looks seriously impressive on a table. For anyone navigating carrageenan concerns, store-bought dips and spreads are often a minefield — many commercial hummus brands and flavored dips use additives and stabilizers that can be hard to spot on a label. This recipe is built entirely from whole, recognizable ingredients: beets, chickpeas, tahini, olive oil, fresh herbs, and citrus. Nothing processed, nothing hidden. The rainbow of raw veggie dippers — carrots, cucumbers, bell pepper, and broccoli — keeps the whole spread naturally clean and satisfying without any packaged crackers or dips that might sneak in unwanted additives. Serve it as an appetizer, a snack board centerpiece, or a colorful addition to any spread, and don't be surprised when it disappears faster than you expected.
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Learn more →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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