Hazelnut Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Hazelnut Free Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets give this vibrant hummus its stunning magenta color and a subtle earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. The combination is unexpected but completely addictive — tangy, herby, and just a little smoky from the cumin. Because the whole thing comes together in a food processor with straightforward pantry staples and fresh produce, there's no guesswork and no need to scan labels for hidden tree nut derivatives. Tahini brings the creamy richness you'd expect from a great hummus, while the ice water trick keeps the texture silky and light rather than dense or gluey. A rainbow of crisp carrots, cucumber spears, bell pepper strips, and broccoli florets makes this as pretty on the table as it is satisfying to snack on. It's the kind of crowd-pleasing dip that disappears fast at parties, but it's equally good as a weekday lunch spread straight from the fridge.

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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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