Dairy Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant, jewel-toned dip is the kind of thing that stops people mid-conversation the moment it hits the table. Roasted beets give it an earthy sweetness and that stunning magenta color, while fresh cilantro and bright lime juice keep every bite feeling lively and bold. Tahini and chickpeas do the heavy lifting for creaminess here ā no butter, no cream cheese, no dairy of any kind ā so the texture is luxuriously smooth without any substitutions or workarounds. It's genuinely one of those recipes where the dairy-free nature isn't a compromise; it's just how the dish is built. A rainbow of crisp carrots, cucumber spears, bell pepper strips, and broccoli florets makes it a complete snack spread straight out of the bowl. The swirl of olive oil on top is a small touch that makes the whole thing look like it came from a restaurant. Whether you're feeding a crowd or just want something impressive for a weeknight snack, this one delivers on every level.
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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.
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