Seed Oil Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Seed Oil Free Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets bring an earthy sweetness and that stunning magenta color that makes this dip genuinely hard to stop staring at — and even harder to stop eating. Extra virgin olive oil is the only fat in play here, keeping things clean and far away from the refined, industrially processed oils that sneak into so many store-bought dips and spreads. Tahini, fresh lime juice, and a generous handful of cilantro layer in richness, brightness, and a little herby punch that lifts the whole bowl. A small stream of ice water blended in at the end is the trick that takes the texture from gritty to silky-smooth, so every swipe with a veggie feels luxurious. Carrots, cucumber spears, bell pepper strips, and broccoli florets make the perfect crunchy landing pad — no crackers needed, no ingredient labels to second-guess. The optional red pepper flakes add just enough heat to keep things interesting without overwhelming the citrus-forward flavor. Whether you're serving it at a gathering or just snacking through the week, this is the kind of vibrant, feel-good food that makes eating well genuinely exciting.

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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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