Anti Inflammatory Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Anti Inflammatory Roasted Beet Hummus with Crudités

That vivid, deep-pink color alone is enough to stop a party in its tracks, and the flavor absolutely delivers on the promise. Roasting the beets low and slow at 400°F coaxes out their natural sweetness before they get blended with chickpeas, tahini, fresh lemon juice, and a drizzle of extra virgin olive oil — the kind of ingredient lineup that reads like a greatest-hits list for fighting everyday inflammation. Ground turmeric and cumin add warmth and depth while quietly doing their thing from a wellness standpoint, no supplements required. The food processor does the heavy lifting, and a few tablespoons of ice water at the end are the secret to getting that silky, creamy consistency that store-bought versions rarely achieve. Served alongside crisp carrots, cucumber, celery, and red bell pepper, this makes a genuinely satisfying spread that works as an appetizer, a snack board centerpiece, or an easy weeknight starter. It serves six, so it's built for sharing — though you may find yourself guarding the bowl.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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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