Gluten Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant hummus its stunning magenta color and a naturally earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. The combination feels unexpected but works so well ā tangy, herby, and just a little smoky from the cumin, with an optional kick of crushed red pepper if you're into that. Chickpeas and tahini keep the base creamy and satisfying, while the ice water trick during blending is what takes the texture from grainy to genuinely silky. Store-bought dips can be a minefield of hidden starches and additives, but every single ingredient here is naturally free of gluten, so there's no label-squinting required. 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 ā perfect for a party spread or a snack board that actually impresses people. A final drizzle of olive oil and a swoosh of the spoon and you've got something that looks like it came from a fancy restaurant, made entirely in your own kitchen.
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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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