Low Sugar Roasted Beet Hummus with Crudités
Roasting whole beets low and slow transforms them into something almost sweet and deeply earthy — and that natural intensity is exactly what makes this hummus so striking without a single gram of added sugar. Every bit of flavor here comes from real, whole ingredients: caramelized beets, nutty tahini, bright lemon juice, and warm spices like cumin and turmeric. The result is a vivid, deep-pink dip that looks like it came from a fancy café but comes together entirely in your food processor. Store-bought dips and flavored spreads are notorious for sneaking in sweeteners, so making your own puts you fully in control of what goes into the bowl. A drizzle of olive oil and a dusting of smoked paprika on top make it feel genuinely special, and the rainbow of fresh crudités — carrots, celery, cucumber, and red bell pepper — gives you plenty of satisfying crunch for dipping. It works just as well as a party spread as it does a weekday snack, and the gorgeous color alone is enough to make people stop and ask what's in it.
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Learn more →Ingredients
6 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 2 tbsp extra virgin olive oil, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 2–4 tbsp ice water
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, seeded and sliced
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 1 tbsp fresh parsley, roughly chopped (optional)
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly into a packet. Set the packet on the baking sheet and roast until the beets are completely tender when pierced through the center with a knife, 45–55 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap carefully — steam will escape — then rub the skins off with a paper towel or the foil. Roughly chop the beets and set aside to cool slightly.
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