Carrageenan Free Roasted Beet Hummus with Crudités
There is something genuinely stunning about a bowl of hummus that glows deep magenta, and this roasted beet version delivers that wow factor alongside serious flavor. Whole beets are wrapped in foil and slow-roasted until completely tender, then blended with chickpeas, tahini, fresh lemon juice, garlic, cumin, and turmeric into a silky, vibrantly colored dip. The ice water trick — drizzled in while the processor runs — is what pushes the texture from thick and grainy to genuinely creamy and spreadable. Store-bought dips and flavored spreads are common hiding spots for carrageenan, a thickening additive used to achieve that smooth consistency, so making your own from scratch means you get the same luscious result without any unwanted additives. Every ingredient here is whole and straightforward, from the beets to the canned chickpeas to the fresh vegetables arranged alongside for dipping. A finishing drizzle of olive oil, a pinch of smoked paprika, and a scatter of parsley make it look like something you'd order at a restaurant. It's the kind of recipe that earns compliments at every gathering while being genuinely simple to pull off.
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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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