Ginger Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip is proof that a snack platter can be genuinely showstopping. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and blending them with chickpeas, tahini, and fresh lemon juice creates a hummus that's silky, earthy, and just a little tangy. The cumin and turmeric add warm depth without any heat, making this a crowd-pleaser for anyone who needs to sidestep spicy or pungent roots — no ginger anywhere in sight. A splash of ice water worked in at the end is the small trick that takes the texture from thick and grainy to genuinely creamy and spreadable. Surrounding the bowl with crisp carrots, celery, cucumber, and red bell pepper turns it into a full snack spread that looks like it came from a fancy café. A drizzle of olive oil and a pinch of smoked paprika on top are optional, but they make the whole thing look almost too pretty to eat — almost.
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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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