Almond Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from slow-roasted beets, which caramelize in the oven until they're meltingly tender and naturally sweet. Blended with chickpeas, tahini, fresh lemon juice, and warm spices like cumin and turmeric, the result is a hummus that's earthy, bright, and a little smoky all at once. Every ingredient here is straightforward and tree-nut-free by nature — no almond flour, almond oil, or any sneaky nut-based thickeners that sometimes show up in store-bought dips. The food processor does the heavy lifting, turning everything into a silky, deep-pink spread that looks far more impressive than the effort involved. A rainbow of crisp carrots, celery, cucumber, and red bell pepper makes this a complete snack or appetizer straight out of the bowl. Finish it with a drizzle of olive oil and a pinch of smoked paprika and it genuinely looks like something you'd order at a restaurant.
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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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