Nitrate & Nitrite Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant dip gets its stunning magenta color from roasted beets, which are wrapped in foil and slow-roasted until completely tender before being blended into silky, swirl-worthy hummus. Fresh lime juice and a generous handful of cilantro cut right through the earthiness of the beets, giving every bite a bright, herby punch that keeps you reaching back in. Tahini and chickpeas bring the creamy, nutty backbone you expect from a great hummus, while a touch of cumin adds just enough warmth to round everything out. For anyone navigating processed-meat preservatives or hidden additives in store-bought dips and spreads, this recipe is a breath of fresh air ā every single ingredient is whole, fresh, and straightforward. The colorful spread of carrots, cucumbers, red bell pepper, and broccoli florets makes it as beautiful on the table as it is satisfying to eat. It works equally well as a party centerpiece or a weeknight snack you can feel genuinely good about.
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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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