Anti Inflammatory Harissa-Orange Beet Hummus with Veggie Dippers
That jewel-toned dip is as stunning on the table as it is satisfying to eat — roasted beets blended with chickpeas, tahini, and a hit of harissa create a hummus that's smoky, earthy, and just a little fiery, with bright citrus cutting through every bite. The orange zest and fresh-squeezed juice are what really set this apart from anything you'd pull off a grocery store shelf. Ground turmeric and cumin add warm depth while quietly doing the work that makes this spread such a natural fit for an anti-inflammatory eating pattern — no obscure supplements or swaps required, just whole ingredients doing what they do best. Roasting the beets low and slow in a foil packet is the move: it concentrates their sweetness and makes the skins slip right off without any fuss. A rainbow of carrot sticks, cucumber, and red bell pepper alongside means you've got crunch, color, and nutrients built right into the serving suggestion. This one makes four generous servings, so it's ideal for a weekend spread, a weekday snack prep session, or a dinner party starter that will absolutely get people talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1–2 tsp harissa paste
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 2–3 tbsp ice water
For serving
- 2 medium carrots, peeled and cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, seeded and sliced
- 1 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with a little olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until a knife slides through the center of the largest beet with no resistance, 40–50 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!