Macadamia Free Cilantro-Lime Beet Hummus with Veggie Dippers
Earthy roasted beets, bright lime, and fresh cilantro come together in a hummus that's as stunning to look at as it is to eat — that deep magenta color alone is enough to stop a party in its tracks. The beets get wrapped in foil and slow-roasted until completely tender, which concentrates their natural sweetness and makes them blend into something silky and rich alongside the chickpeas and tahini. A generous handful of cilantro and a good squeeze of fresh lime juice keep everything feeling vibrant and a little unexpected, while a pinch of cumin adds just enough warmth in the background. Because every ingredient here is straightforward and whole — nothing processed, no nut-based additions — you can feel confident serving it to anyone navigating tree nut concerns without having to scrutinize a single label. The ice water trick is worth following closely; adding it gradually while the processor runs is what takes the texture from grainy to genuinely creamy. Arranged with crisp carrot sticks, cucumber spears, bell pepper strips, and broccoli florets, this is the kind of spread that disappears fast and always gets asked about.
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Learn more →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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