Beef Free Roasted Beet Hummus with Crudités
Roasting beets low and slow until they're meltingly tender is the secret move that transforms this dip from ordinary to genuinely stunning — the color alone is enough to stop a room. Chickpeas and tahini form the creamy, protein-rich base, while fresh lemon juice, garlic, cumin, and turmeric layer in brightness and warmth that keep every bite interesting. A splash of ice water blended in at the end gives the hummus that silky, cloud-like texture you'd expect from a good restaurant spread. The whole thing comes together without a single animal product in sight, making it a naturally crowd-pleasing option that doesn't require any substitutions or workarounds. Carrots, celery, cucumber, and red bell pepper bring crunch and color to the platter, turning this into a full snack or starter rather than just a dip. A drizzle of olive oil and a pinch of smoked paprika on top make it look like you put in way more effort than you actually did. It's the kind of recipe that earns you compliments at every gathering, and you'll be making it on repeat.
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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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