Pork Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Pork Free Cilantro-Lime Beet Hummus with Veggie Dippers

This vibrant, jewel-toned dip is the kind of thing that stops people mid-conversation the moment it hits the table. Roasted beets give it a naturally sweet, earthy depth, while fresh cilantro and bright lime juice keep every bite lively and a little unexpected. Creamy tahini and chickpeas bring the classic hummus backbone, and a touch of cumin ties the whole thing together with just enough warmth. The roasting step is simple — just wrap the beets in foil and let the oven do the work — and the food processor handles everything else in minutes. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning or substitution stress involved. The colorful spread of carrots, cucumbers, bell pepper, and broccoli makes it feel like a full snack board without any extra effort. Whether you're hosting or just treating yourself on a weeknight, this is the kind of recipe that looks far more impressive than the work it actually takes.

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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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