Turmeric Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant hummus its stunning deep-pink color and a naturally earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. Chickpeas and tahini bring the creamy, protein-rich base you'd expect from a great hummus, while cumin adds just enough warmth without any of the golden spice that so many store-bought versions sneak in. For anyone navigating a turmeric sensitivity, that's actually a bigger deal than it sounds ā commercial hummus and spice blends often include it as a color booster, making homemade the far safer bet. Here, every ingredient is straightforward and easy to verify, so you can blend with confidence. The technique of streaming in ice water while the processor runs is the secret to that silky, swirl-worthy texture that looks like it came from a fancy deli counter. Served alongside crisp carrots, cucumber spears, bell pepper strips, and broccoli florets, it's a genuinely satisfying spread for snacking, entertaining, or just making a weeknight feel a little more special.
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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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