Fish Free Cilantro-Lime Beet Hummus with Veggie Dippers
Vibrant, earthy, and just a little unexpected, this roasted beet hummus is the kind of dip that stops people mid-conversation the moment it hits the table. The deep magenta color comes entirely from real roasted beets, and the flavor is bright and herby thanks to fresh cilantro and a generous squeeze of lime juice. Chickpeas and tahini give it that classic creamy body, while a touch of cumin adds just enough warmth to keep things interesting. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden seafood-derived additives like fish sauce or anchovy paste that sometimes sneak into store-bought dips and sauces. The food processor does most of the heavy lifting ā roast the beets, blend everything together, and you're done. Served with crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, it's a complete snack spread that feels impressive without being fussy. Whether you're hosting a crowd or just want something beautiful and satisfying to snack on, this one absolutely delivers.
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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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