Chicken Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Chicken Free Roasted Beet Hummus with Crudités

Roasting beets low and slow transforms them into something almost candy-sweet, and blending them into hummus gives you this stunning, deep magenta dip that tastes just as good as it looks. The base is built on chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric, so every bite has that creamy, nutty richness with a subtle earthy warmth underneath. A few tablespoons of ice water drizzled in at the end is the trick that takes the texture from thick and dense to silky and perfectly spreadable. Surrounded by crisp carrots, celery, cucumber, and red bell pepper, this is the kind of platter that disappears fast at any gathering. It's completely plant-based and naturally free from any poultry ingredients, so there's zero guesswork about what's in it — just whole, recognizable foods from start to finish. A final drizzle of olive oil and a dusting of smoked paprika make it look like something you'd order at a restaurant, even though it came together in your own kitchen.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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