Artificial Flavors Free Roasted Beet Hummus with Crudités
There is something almost magical about what a roasted beet does to a bowl of hummus — that deep, jewel-toned pink is a total showstopper before you even take a bite. Every ingredient here is whole and recognizable, from the fresh lemon juice and real garlic to the ground cumin and turmeric, so you never have to second-guess what you're actually eating. Store-bought dips and flavored snack foods are notorious for sneaking in synthetic flavor additives, but this one is built entirely from scratch with nothing artificial in sight. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and the tahini and chickpeas give the final blend a rich, nutty creaminess that no lab-made shortcut could replicate. A drizzle of good olive oil, a pinch of smoked paprika, and a handful of crisp, colorful vegetables on the side make this feel like something you'd order at a nice restaurant — except you made it yourself. It works beautifully as a party spread, a weekday snack, or an impressive appetizer that just happens to be completely clean.
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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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