Soy Free Cilantro-Lime Beet Hummus with Veggie Dippers
This vibrant, jewel-toned dip is everything a great appetizer should be — bold, fresh, and genuinely stunning on the table. Roasting the beets low and slow coaxes out a deep, earthy sweetness that pairs beautifully with bright lime juice and a generous handful of fresh cilantro, while tahini and chickpeas give the base that classic creamy body. Because every ingredient here is whole and straightforward, you never have to squint at a label wondering whether a sneaky legume-based filler or soy-derived emulsifier crept into your snack spread. The food processor does the heavy lifting — just stream in a little ice water at the end and you'll land on a silky, swirl-worthy consistency that looks like it came from a fancy café. A rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets makes this a complete, colorful platter that's as good for a weeknight snack as it is for entertaining. A final drizzle of olive oil and a pinch of red pepper flakes pull the whole thing together with almost zero extra effort.
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Learn more →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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