Dairy Free Roasted Beet Hummus with Crudités
Roasting beets low and slow transforms them into something almost sweet and deeply earthy, and blending them into hummus gives you this stunning, jewel-toned dip that looks like it came straight from a fancy restaurant spread. Every ingredient here — chickpeas, tahini, lemon, olive oil, garlic, and those gorgeous beets — is naturally free of dairy, so there's no swapping or substituting required. The result is a silky, vibrantly colored hummus with a creamy texture that comes from technique: a long blend, a good amount of tahini, and a slow drizzle of ice water to get everything perfectly smooth. Cumin and turmeric add a warm, subtle depth that keeps each bite interesting without overpowering the beet's natural sweetness. The rainbow of crunchy crudités — carrots, celery, cucumber, and red bell pepper — makes this feel like a complete snack board rather than just a dip. A finishing drizzle of olive oil and a dusting of smoked paprika pull the whole presentation together beautifully. Whether you're hosting or just meal-prepping for the week, this is the kind of crowd-pleasing recipe that earns serious compliments.
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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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