Lupin Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant hummus its stunning magenta color and a natural earthiness that pairs beautifully with bright lime juice and a generous handful of fresh cilantro. The result is a dip that tastes as bold and lively as it looks ā creamy, tangy, and just a little smoky from the cumin. Lupin flour and lupin-based ingredients have been quietly sneaking into store-bought dips and snack products, making label-reading a real chore for anyone managing a sensitivity. This recipe keeps things completely clean, built on chickpeas, tahini, and whole fresh vegetables with nothing hidden in the mix. Wrapping the beets in foil and roasting them low and slow is the secret to that silky, spreadable texture ā no graininess, just smooth and luscious. A drizzle of olive oil and a swirl on top make it genuinely beautiful on a table, while the carrot sticks, cucumber spears, bell pepper strips, and broccoli florets give you plenty of satisfying crunch for dipping. It's the kind of crowd-pleasing appetizer that disappears fast, and nobody needs to know how simple it was to pull together.
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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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