High Fructose Corn Syrup Free Roasted Beet Hummus with Crudités
That vivid, deep-pink 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 blends beautifully with creamy tahini, bright lemon juice, and warm spices like cumin and turmeric. Every ingredient here is whole and straightforward — no sweetened condiments, no processed shortcuts, nothing that sneaks in unwanted additives. That matters more than you might think, because store-bought dips and spreads are notorious for hiding corn-derived sweeteners in places you'd never expect. A drizzle of good olive oil and a dusting of smoked paprika finish the bowl with a little drama, while the rainbow of carrots, cucumber, celery, and red bell pepper keeps things fresh and satisfying. It's the kind of snack spread that feels indulgent but is built entirely from real, clean ingredients you can feel good about.
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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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