Gut Friendly Roasted Beet Hummus with Crudités
Roasting beets low and slow until they're completely tender is the secret move here — it deepens their natural sweetness and gives the finished dip that stunning, jewel-toned pink color that makes everyone stop and stare. Chickpeas and tahini bring creamy, satisfying body to the blend, while fresh lemon juice, cumin, and a touch of turmeric keep the flavor bright and layered without overwhelming the star ingredient. The whole thing gets blitzed until silky smooth, with a splash of ice water dialed in at the end for that perfectly spreadable consistency. For anyone focused on keeping their gut happy, this recipe leans on whole-food ingredients — fiber-rich legumes, anti-inflammatory spices, and a rainbow of raw vegetables — that genuinely earn their place on the plate. Carrots, celery, cucumber, and red bell pepper make ideal dippers, adding crunch and variety without any of the processed additives you'd find in a store-bought snack spread. It's the kind of recipe that looks impressive enough for a dinner party but comes together with straightforward steps and a single food processor. Drizzle on the olive oil, dust with smoked paprika, and watch it disappear.
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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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