Eggless Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Eggless Roasted Beet Hummus with Crudités

That vivid magenta color alone is enough to stop a party in its tracks, and the flavor absolutely delivers on the promise. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, which then swirls into the chickpeas, tahini, and lemon juice for a hummus that's earthy, bright, and a little smoky from the cumin and turmeric. The whole thing comes together in a food processor, so the effort is minimal even though the result looks genuinely impressive. Every single ingredient in this recipe is naturally free of eggs, so there's no swapping, substituting, or second-guessing — just straightforward, wholesome cooking. The rainbow of crudités — crisp carrots, celery, cucumber, and sweet red bell pepper — makes this a complete, ready-to-serve spread without any extra fuss. A drizzle of olive oil and a pinch of smoked paprika on top turn it into something you'd honestly expect to see at a restaurant. Whether you're hosting guests or just want a satisfying snack to keep in the fridge, this one is hard to beat.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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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