BHA & BHT Free Roasted Beet Hummus with Crudités
Roasting whole beets low and slow is what gives this hummus its stunning deep-pink color and naturally sweet, earthy depth — no artificial anything required. Every ingredient here is straightforward and whole: fresh beets, canned chickpeas, tahini, lemon juice, garlic, and a couple of warm spices. That matters a lot when you're trying to avoid the synthetic preservatives that sneak into so many packaged dips and spreads under names most people can't pronounce. Making it from scratch means you control exactly what goes into the bowl, and with a food processor doing most of the heavy lifting, it's genuinely easy. The ice water trick at the end is a small but brilliant step — it whips the hummus into something silky and light rather than dense and pasty. Surrounded by crisp carrots, celery, cucumber, and red bell pepper, this is a snack platter that looks impressive enough for a party but requires zero stress to pull together. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something straight off a restaurant menu.
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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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