Xanthan Gum Free Cilantro-Lime Beet Hummus with Veggie Dippers

Total time1 hr 20 min

Prep time20 min

Cook time45 min

5.0

(4)

Xanthan Gum Free Cilantro-Lime Beet Hummus with Veggie Dippers

This vibrant, jewel-toned dip is everything a great hummus should be — creamy, bright, and just a little unexpected. Roasting the beets low and slow coaxes out their natural sweetness, which plays beautifully against the tang of fresh lime juice and the herby punch of cilantro. Tahini and olive oil give the base a silky richness, while a splash of ice water blended in at the end is the simple trick that gets the texture perfectly smooth and spreadable without any additives or stabilizers whatsoever. Every ingredient here is whole and straightforward, so there's nothing hidden in the mix — no gums, no fillers, just real food doing the work. The colorful spread of carrots, cucumbers, bell pepper, and broccoli makes this as beautiful to look at as it is satisfying to eat, which means it pulls double duty as a snack and a showstopper appetizer. Whether you're feeding a crowd or just treating yourself to something a little special on a weeknight, this one is genuinely hard to resist.

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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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