Cashew Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Cashew Free Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets give this vibrant dip its stunning magenta color and a subtle earthy sweetness that pairs beautifully with bright lime juice and a generous handful of fresh cilantro. Chickpeas and tahini form the creamy base, so the texture is luxuriously smooth without relying on any tree nuts whatsoever — a real win for anyone navigating nut-free snacking. Store-bought dips can be a minefield of unexpected ingredients, but making this at home means you control exactly what goes in the bowl. The garlic gets pulsed right in the food processor alongside the beets, chickpeas, cumin, and a splash of ice water, which is the little trick that takes the consistency from good to genuinely silky. A swirl of extra virgin olive oil on top and a ring of crisp carrots, cucumber spears, red bell pepper strips, and broccoli florets makes this as gorgeous to look at as it is satisfying to eat. It works equally well as a party centerpiece or a weeknight snack you'll find yourself coming back to all week.

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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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