Pescatarian Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant dip is a showstopper ā roasted beets give it a deep, jewel-toned magenta color that makes any snack spread look instantly impressive. Fresh cilantro and bright lime juice cut through the earthy sweetness of the beets, while tahini and chickpeas build that rich, creamy base you want in a great hummus. Roasting the beets low and slow before blending is the move that makes everything come together, coaxing out their natural sweetness and making the skins slip right off. A handful of ice water streamed in at the end is the small trick that takes the texture from gritty to genuinely silky. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets alongside it means you get a full snack plate with zero extra effort. Every single ingredient here is naturally plant-based and seafood-free, so it fits a pescatarian lifestyle without any substitutions or workarounds needed ā just honest, whole-food cooking. Whether you're hosting a crowd or meal-prepping dippers for the week, this one earns its place at the table.
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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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