Hazelnut Free Roasted Beet Hummus with Crudités
Few dips can match the visual drama of a bowl that's genuinely, deeply pink — and this one earns every bit of that color through slow-roasted beets that turn sweet and earthy in the oven before getting blended into silky oblivion. Chickpeas and tahini give the base its classic creamy body, while fresh lemon juice, garlic, cumin, and turmeric layer in brightness and warmth that keep every bite interesting. A drizzle of olive oil and a dusting of smoked paprika on top make it look like something you'd order at a trendy restaurant, but it comes together entirely in your own kitchen. Tree nut allergies can make store-bought dips a real gamble, since shared production lines and undisclosed flavorings are common — here, every single ingredient is straightforward and easy to verify. The crudités spread of carrots, celery, cucumber, and red bell pepper keeps things crisp and colorful, giving you the perfect vehicles for scooping up every last bit. It's the kind of appetizer that disappears fast at a gathering, but it's honestly just as satisfying as a snack for one with nothing but a cutting board and a good knife.
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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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