Citric Acid Free Cilantro-Lime Beet Hummus with Veggie Dippers
Earthy roasted beets, creamy chickpeas, nutty tahini, and a bright hit of fresh lime come together in a dip that's as stunning to look at as it is to eat — that deep magenta swirl alone is worth pulling out the food processor. For anyone avoiding citric acid, store-bought hummus and many packaged dips are a minefield, since citric acid is commonly used as a preservative or flavor enhancer in commercial versions. Making it from scratch here means every single ingredient is one you chose and can verify, from the chickpeas you drain and rinse yourself to the fresh lime juice squeezed right before blending. The roasting step is what really sets this apart — wrapping the beets in foil and letting them go low and slow in the oven draws out a natural sweetness that balances the tang of the lime beautifully. Fresh cilantro and a touch of cumin round out the flavor without relying on any additives or preservatives. Served alongside crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, this is a snack spread that genuinely feels like something you'd order at a restaurant — except you know exactly what went into every bite.
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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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