Artificial Food Coloring Free Roasted Beet Hummus with Crudités
That vivid, almost electric pink color comes entirely from real roasted beets — no dyes, no shortcuts, just vegetables doing what they do best. For anyone navigating store-bought dips and snacks, the label-reading struggle is real, since artificial colorings hide in the most unexpected places, including flavored hummus and pre-made spreads. Here, every shade of color on the platter is earned honestly: the deep magenta of the beet-blended chickpeas, the orange of fresh carrot sticks, the green of cucumber and celery, the red of bell pepper. Roasting the beets first concentrates their natural sweetness and earthy depth, which plays beautifully against the nutty tahini, bright lemon juice, and warm cumin and turmeric in the base. A few tablespoons of ice water blended in at the end gives the hummus that silky, restaurant-style creaminess without any additives. It's the kind of snack board that looks impressive enough for a party but comes together with genuinely simple, whole ingredients you can feel good about putting on the table.
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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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