Walnut Free Cilantro-Lime Beet Hummus with Veggie Dippers
Vibrant, earthy, and just a little unexpected, this roasted beet hummus is the kind of dip that stops people mid-conversation the moment it hits the table. The deep magenta color comes entirely from real roasted beets, and the flavor is bright and herbaceous thanks to fresh cilantro and a generous squeeze of lime. Chickpeas and tahini give it that classic creamy body, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. Many store-bought or restaurant hummus variations sneak in nut-based garnishes or are processed on shared equipment ā making this homemade version a genuinely reassuring choice for anyone navigating tree nut concerns. Every ingredient here is straightforward and easy to verify, so you can blend with confidence. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and broccoli florets makes it a complete snack spread that looks like it took way more effort than it did. Swirl it, drizzle it with olive oil, and watch it disappear.
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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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