Gelatin Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Gelatin 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 a naturally sweet, earthy depth, while fresh cilantro and bright lime juice keep every bite feeling alive and a little unexpected. Chickpeas and tahini bring the creamy, satisfying body you want from a great hummus, and a touch of cumin ties it all together with just enough warmth. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into store-bought dips. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets makes this as beautiful to look at as it is to eat — no sad cracker tray in sight. A drizzle of good olive oil and a swirl on the surface turn a simple snack into something that genuinely looks like it came from a restaurant. Whether you're hosting or just meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.

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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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