Cinnamon Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from oven-roasted beets, which caramelize in their foil packet until deeply sweet and tender before being blended into silky, creamy perfection. The base is built on chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric — warm, earthy spices that add complexity without any cinnamon in sight, making this a genuinely safe and satisfying option for anyone navigating that particular sensitivity. A splash of ice water blended in at the end is the secret to that ultra-smooth, spreadable texture that looks like it came straight from a restaurant kitchen. Surrounding the bowl with crisp carrots, celery, cucumber, and red bell pepper turns this into a full snack spread that's as beautiful as it is practical. The optional drizzle of olive oil and dusting of smoked paprika on top add a finishing touch that makes the whole platter feel effortlessly impressive. It's the kind of dish that disappears fast at a gathering, but it's equally satisfying as a weekday snack you made just for yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!