Brazil Nut Free Roasted Beet Hummus with Crudités
There is something almost magical about what happens when beets go into a food processor with chickpeas, tahini, and lemon juice — the whole bowl turns this stunning, deep jewel-pink that makes it look almost too pretty to eat. Roasting the beets first is the real secret here, coaxing out a natural sweetness that balances the nuttiness of the tahini and the brightness of fresh lemon. A touch of cumin and turmeric round everything out, giving the dip a warmth that plain store-bought versions rarely manage to pull off. The crudités — crisp carrots, celery, cucumber, and sweet red bell pepper — give you the perfect vehicles for scooping, and the whole spread looks genuinely impressive on a table. Every single ingredient in this recipe is naturally free from tree nuts, so there is no label-scanning or cross-contamination anxiety to navigate, just straightforward, wholesome cooking. A final drizzle of olive oil and a dusting of smoked paprika make it feel finished and a little fancy without any extra effort. Whether you are putting this out for a crowd or meal-prepping a snack situation for the week, it delivers on both flavor and visual drama.
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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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