Rice Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant hummus its stunning magenta color and a natural earthiness that pairs beautifully with bright lime juice and fresh cilantro. Chickpeas and tahini form the creamy, protein-rich base, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. The trick to getting that ultra-smooth, swirl-worthy texture is streaming in ice water while the food processor runs ā a small step that makes a genuinely big difference. Served alongside crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, this is a snack spread that looks impressive enough for a party but comes together with minimal fuss. Grain-free dipping situations can sometimes feel like an afterthought, but the fresh veggie dippers here are genuinely satisfying and hold up beautifully to a thick, hearty scoop. Everything on the table is whole, recognizable, and completely free of any rice-based fillers or thickeners ā just real ingredients doing all the work. It's the kind of recipe that earns a permanent spot in your rotation.
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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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