Fish 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 they're meltingly tender and naturally sweet. Blended with chickpeas, tahini, fresh lemon juice, and warm spices like cumin and turmeric, the result is a hummus that's earthy, bright, and just a little unexpected. Every single ingredient here is plant-based and straightforward, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought dips and spreads. The ice water trick — drizzled in while the processor runs — is what takes the texture from grainy to genuinely silky and smooth. A swirl of olive oil, a pinch of smoked paprika, and a scatter of fresh parsley on top make it look like something you'd order at a trendy restaurant, but it comes together in your own kitchen. Served alongside crisp carrots, celery, cucumber, and red bell pepper, it's a complete, colorful spread that works as an appetizer, a snack board centerpiece, or an easy party starter.
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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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