Celery Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this hummus a stunning magenta color that stops people in their tracks before they even take a bite. The earthy sweetness of the beets pairs beautifully with bright lime juice and a generous handful of fresh cilantro, creating a dip that feels both vibrant and deeply satisfying. Tahini and chickpeas bring the creamy, nutty backbone you expect from a great 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, making it far easier to pull off than it looks. Served with crisp carrot sticks, cucumber spears, bell pepper strips, and broccoli florets, it's a complete snack or appetizer spread that feels genuinely impressive. Every ingredient here is straightforward and naturally free from hidden additives, so you can dip with confidence and focus entirely on how good it tastes.
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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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