Nutmeg Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this hummus a stunning magenta color that practically stops people in their tracks before they even take a bite. The earthy sweetness of the beets pairs beautifully with bright lime juice and fresh cilantro, while tahini and chickpeas bring that classic creamy, nutty depth you want in a great dip. A touch of cumin and optional red pepper flakes round everything out without overwhelming the fresh, vibrant flavors. Because the seasoning here is completely straightforward ā no warm spice blends or pre-mixed seasonings that might sneak in unwanted ingredients ā you have total control over exactly what goes into the bowl. Streaming in ice water at the end is the little trick that takes the texture from grainy to genuinely silky and smooth. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets makes this as beautiful to serve as it is satisfying to eat. Whether you're putting it out for a crowd or just snacking through the week, this is the kind of recipe that makes healthy eating feel genuinely exciting.
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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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