Honey Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from roasted beets — no artificial dyes, no sweeteners, just vegetables doing what they do best. Roasting the beets low and slow in a foil packet coaxes out a deep, earthy sweetness that blends beautifully with creamy tahini, bright lemon juice, and warm spices like cumin and turmeric. Many store-bought hummus varieties and flavored dips sneak in honey or agave for balance, so making your own is the cleanest way to stay in control of every ingredient. The food processor does the heavy lifting here, turning chickpeas and roasted beets into something impossibly silky — a splash of ice water at the end is the secret to that perfectly creamy, spreadable texture. Served alongside crisp carrots, celery, cucumber, and red bell pepper, this is a snack board that looks like it took serious effort but comes together with straightforward pantry staples. A drizzle of olive oil and a pinch of smoked paprika on top make it feel genuinely restaurant-worthy on any table.
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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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