Chestnut Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant, jewel-toned dip is everything a great appetizer should be ā bold, fresh, and genuinely stunning on the table. Roasting the beets low and slow coaxes out their natural sweetness, which plays beautifully against the bright hit of fresh lime juice and the herby punch of cilantro blended right into the base. Chickpeas and tahini give it that classic creamy, satisfying body, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. For anyone navigating tree nut concerns, this recipe is naturally in the clear ā every ingredient here is straightforward, and there's no need to scrutinize labels for hidden surprises. The colorful spread of carrots, cucumber spears, bell pepper strips, and broccoli florets makes it feel like a full snack board without any extra effort. It's the kind of dish that disappears fast at a party, but it's equally good as an afternoon snack straight from the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!