Breastfeeding Friendly Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip is as nourishing as it is stunning, and it comes together with ingredients that genuinely pull their weight when your body is working overtime. Roasting the beets low and slow coaxes out a natural sweetness that balances the earthy tahini and bright lemon juice beautifully. Chickpeas bring a solid hit of plant-based protein and fiber, while the olive oil, tahini, and a touch of turmeric round out a spread that feels indulgent without being heavy. The rainbow of crudités — crisp carrots, cool cucumber, sweet red bell pepper, and celery — means you're getting a real variety of vitamins and hydration in every single bite. It's the kind of snack plate that looks like you spent hours on it but is genuinely low-effort once those beets come out of the oven. Whether you're eating it as a midday snack or setting it out for company, it satisfies that need for something colorful, fresh, and deeply satisfying without any fuss.
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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)
Can be omittedfresh parsley
- 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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