MSG Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

MSG Free Cilantro-Lime Beet Hummus with Veggie Dippers

This vibrant dip is earthy, bright, and almost impossibly colorful — roasted beets give it that deep magenta hue while fresh cilantro and lime juice keep every bite lively and bold. Every single ingredient here is whole and recognizable, which means you can skip the label-reading anxiety that comes with store-bought dips that often sneak in flavor enhancers or additives. The beets get roasted low and slow until completely tender, then blended with chickpeas, tahini, garlic, and cumin into something silky and deeply satisfying. A drizzle of good olive oil and a swirl on top make it look like it came straight from a restaurant spread. Surrounding the bowl with crisp carrots, cucumber spears, red bell pepper strips, and broccoli florets turns it into a full snacking situation that's as beautiful as it is craveable. Whether you're hosting or just treating yourself on a weeknight, this is the kind of recipe that makes clean, simple eating feel genuinely exciting.

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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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