Caffeine Free Roasted Beet Hummus with Crudités
Roasted beets bring a natural sweetness and a stunning deep-pink color to this creamy, plant-forward dip that looks almost too pretty to eat. The beets go into a foil packet with a drizzle of olive oil and roast low and slow until completely tender, which concentrates their earthy flavor before they get blended with chickpeas, tahini, lemon juice, garlic, cumin, and turmeric. The result is a silky, vibrant hummus that tastes far more complex than the effort involved. Every single ingredient here is naturally free of stimulants, so there's no label-scanning or ingredient swapping required — just whole, simple foods doing all the heavy lifting. A rainbow of fresh crudités — carrots, celery, cucumber, and red bell pepper — keeps things crisp and colorful alongside the dip. A finishing swirl of olive oil, a pinch of smoked paprika, and a scatter of fresh parsley make it feel genuinely impressive on the table, whether you're feeding a crowd or just treating yourself to a seriously satisfying snack.
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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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