Gut Friendly Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets bring a natural earthiness and gorgeous deep-pink color to this creamy, vibrant dip, while fresh cilantro and bright lime juice keep every bite lively and refreshing. The combination of fiber-rich chickpeas, beets, and a rainbow of raw veggie dippers makes this a genuinely gut-supportive snack that doesn't feel like a compromise. Tahini adds a nutty richness and healthy fats, and a touch of cumin rounds out the flavor without overwhelming the fresh ingredients. Roasting the beets low and slow before blending is the key move here ā it concentrates their sweetness and makes the hummus silky smooth rather than grainy. Streaming in ice water while the processor runs is a small trick that takes the texture from good to genuinely luxurious. Carrots, cucumbers, bell pepper, and broccoli florets give you plenty of crunch and variety for dipping, and they bring their own prebiotic and digestive benefits to the table. It's the kind of colorful, feel-good spread that disappears fast at any gathering.
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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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