Honey 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 a generous handful of fresh cilantro. Unlike store-bought dips that often sneak in sweeteners to balance bold flavors, every bit of depth here comes straight from whole ingredients ā no added sugars or syrups of any kind. The beets are oven-roasted until completely tender, then blended with chickpeas, tahini, garlic, and cumin into a silky, swirl-worthy dip that tastes far more impressive than the effort involved. A slow stream of ice water during processing is the secret to that ultra-creamy, spreadable texture that holds its shape in the bowl. Arranged with crisp carrot sticks, cool cucumber spears, sweet bell pepper strips, and fresh broccoli florets, this is the kind of snack platter that disappears fast at any gathering. A final drizzle of olive oil and an optional pinch of crushed red pepper flakes make it look and taste like something straight off a restaurant menu.
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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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