Ginger Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant dip gets its stunning magenta color from oven-roasted beets, blended smooth with chickpeas, tahini, fresh lime juice, and a generous handful of cilantro. The result is earthy, bright, and just a little tangy ā the kind of appetizer that stops people mid-conversation when it hits the table. Roasting the beets low and slow in a foil packet concentrates their natural sweetness and makes the skins slip right off, so the flavor payoff is absolutely worth the time. A swirl of olive oil on top and a ring of crisp carrots, cucumber spears, bell pepper strips, and broccoli florets turns the whole thing into a centerpiece spread. Many store-bought hummus blends sneak in unexpected spice additions, but every ingredient here is straightforward and easy to verify, making it a genuinely stress-free choice for anyone navigating spice sensitivities. The cumin and optional red pepper flakes add warmth without any of the sharp heat that ginger brings, so the flavor stays fresh and herbaceous rather than spicy-hot. Whether you're serving it at a party or just snacking through the week, this dip is as satisfying to make as it is to eat.
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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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