Vegetarian Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Vegetarian Cilantro-Lime Beet Hummus with Veggie Dippers

Roasted beets give this hummus a stunning magenta color that stops people in their tracks before they even take a bite. The flavor is earthy and bright at the same time — creamy chickpeas and nutty tahini balanced by fresh lime juice and a generous handful of cilantro that keeps everything tasting lively. Streaming in ice water while the food processor runs is the small trick that takes the texture from gritty to genuinely silky, so don't skip it. A pinch of cumin and optional red pepper flakes add just enough warmth to make the dip feel complex without overwhelming the natural sweetness of the beets. Surrounding the bowl with carrots, cucumber spears, bell pepper strips, and broccoli florets means you've got a full snack spread built right in — no separate platter needed. Every ingredient here is straightforwardly plant-based, so there's no label-reading or substitution stress, just a gorgeous, crowd-pleasing dip you made entirely from scratch.

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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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