Pistachio Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Pistachio 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. Fresh lime juice and a generous handful of cilantro cut through the earthy sweetness of the beets, while tahini and chickpeas build that rich, creamy base you want in a great dip. The garlic gets pulsed right in the food processor first so it distributes evenly, and a slow stream of ice water at the end is the small trick that takes the texture from gritty to genuinely silky. Arranged around a bowl of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets, this is the kind of spread that looks like you put in way more effort than you actually did. Store-bought hummus can be a minefield of shared-facility warnings and unexpected add-ins, so making your own from scratch means you know exactly what went into it — and nothing that shouldn't be there. A finishing drizzle of olive oil and a swirl on the surface make it feel restaurant-worthy straight from your own kitchen.

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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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