Coconut Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Coconut Free Roasted Beet Hummus with Crudités

That vivid, jewel-toned dip is made by roasting whole beets until they're completely tender, then blending them with chickpeas, tahini, fresh lemon juice, garlic, and a warm hit of cumin and turmeric. The result is a hummus that's silky, earthy, and just a little tangy — with a color so striking it practically demands to be photographed before anyone digs in. A drizzle of olive oil and a dusting of smoked paprika finish it off beautifully. Every single ingredient here is naturally free of coconut in any form — no coconut oil, no coconut cream, no sneaky substitutions — so you can blend and serve with total confidence. Plenty of store-bought dips and "clean eating" snacks have quietly swapped in coconut-derived ingredients, which makes a from-scratch version like this genuinely worth the effort. The crudités platter of carrots, celery, cucumber, and red bell pepper keeps things fresh and crunchy alongside the creamy dip. It's an impressive spread for entertaining, but honestly easy enough to make on a weeknight just for yourself.

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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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