Pregnancy Friendly Cilantro-Lime Beet Hummus with Veggie Dippers
Vibrant, earthy, and just a little tangy, this roasted beet hummus is the kind of snack that earns serious compliments while doing a lot of quiet nutritional heavy lifting. Roasting the beets low and slow before blending them in brings out a natural sweetness that plays beautifully against the bright lime juice and fresh cilantro. Chickpeas and tahini add plant-based protein and healthy fats, while the rainbow of veggie dippers ā carrots, cucumbers, bell pepper, and broccoli ā means you're getting a serious hit of folate, fiber, and vitamins in every single bite. That combination of nutrients matters a lot during pregnancy, and this recipe delivers them in a form that actually tastes exciting rather than obligatory. The ice water trick while blending gives the hummus that silky, restaurant-style texture that makes it impossible to stop dipping. It comes together with simple, whole ingredients and no processed shortcuts, so you know exactly what's going into every scoop. Set it out as an afternoon snack or a party spread and watch it disappear fast.
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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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