Paraben Free Cilantro-Lime Beet Hummus with Veggie Dippers
Vibrant, jewel-toned, and packed with fresh flavor, this roasted beet hummus is the kind of appetizer that stops people mid-conversation the moment it hits the table. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, which plays beautifully against the bright lime juice and herbaceous cilantro blended right into the base. Chickpeas and tahini give it that classic creamy body, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. Parabens are synthetic preservatives found in a surprising number of packaged dips and store-bought spreads, so making your own from whole, recognizable ingredients is one of the cleanest ways to sidestep them entirely. Every component here ā from the olive oil to the fresh garlic ā is straightforward and easy to verify. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets arranged around the bowl makes this as visually stunning as it is satisfying to snack on. It's the kind of recipe that feels indulgent but is genuinely nourishing from start to finish.
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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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