Black Pepper Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from real roasted beets, and the flavor is earthy, bright, and deeply satisfying in a way that plain store-bought hummus just can't compete with. Wrapping the beets in foil and roasting them low and slow coaxes out their natural sweetness before they get blended into a silky, creamy base with chickpeas, tahini, and fresh lemon juice. For anyone navigating a black pepper sensitivity, this recipe is a genuinely exciting find — the warmth and depth usually provided by pepper are handled beautifully here by ground cumin and turmeric, so the hummus feels complex and well-seasoned without a single grind of the mill. A drizzle of good olive oil and a pinch of smoked paprika on top make it look like something you'd order at a trendy restaurant. The rainbow of crudités — crisp carrots, celery, cucumber, and sweet red bell pepper — gives you plenty of vehicles for scooping, and the whole spread is as gorgeous on a party table as it is satisfying for a weeknight snack. It's the kind of recipe that makes you wonder why you ever settled for the plain version.
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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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