Wheat Free Cilantro-Lime Beet Hummus with Veggie Dippers
Roasted beets give this vibrant dip its stunning magenta color and a naturally earthy sweetness that pairs beautifully with bright lime juice and fresh cilantro. Chickpeas and tahini bring the creamy, nutty backbone you'd expect from a great hummus, while a touch of cumin and optional red pepper flakes add just enough warmth to keep things interesting. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required ā it's just clean, wholesome food that happens to be completely safe for anyone avoiding gluten-containing grains. The trick to getting that ultra-smooth, swirl-worthy texture is streaming in ice water while the processor runs, which loosens everything without diluting the flavor. Piling the finished dip into a wide bowl and surrounding it with crisp carrots, cucumber spears, bell pepper strips, and broccoli florets makes this as beautiful to look at as it is satisfying to eat. It works equally well as a party centerpiece or a weeknight snack that actually feels a little 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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