Vegan Cilantro-Lime Beet Hummus with Veggie Dippers
Vibrant, earthy, and almost shockingly pink, this roasted beet hummus is the kind of showstopper that makes people stop mid-conversation and ask what's in the bowl. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, which plays beautifully against the bright hit of fresh lime juice and a generous handful of cilantro. Tahini and chickpeas bring that classic creamy body, while a drizzle of good olive oil and a swirl on top make it look like it came straight from a restaurant kitchen. Every single ingredient here is completely plant-based, so there's no need to scan labels or swap anything out ā it's naturally free of animal products from start to finish. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets around the bowl means you've got a full snack spread without any extra effort. A pinch of crushed red pepper flakes stirred in at the end gives it just enough of a kick to keep things interesting. Whether you're hosting a crowd or just want something beautiful and satisfying to snack on, this one absolutely delivers.
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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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