Lactose Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Lactose Free Roasted Beet Hummus with Crudités

Roasting the beets low and slow is what transforms this dip from ordinary to extraordinary — the natural sugars caramelize inside the foil packet, and that deep, earthy sweetness carries all the way through every bite. The result is a hummus that's vibrantly pink, impossibly creamy, and layered with flavor from tahini, fresh lemon juice, cumin, and a hint of turmeric. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. The ice water trick, added gradually while the processor runs, is what gives the final texture that silky, almost whipped quality you'd expect from a restaurant spread. Piled into a bowl with a drizzle of good olive oil and a dusting of smoked paprika, it looks genuinely stunning on a table. The rainbow of crunchy crudités — carrots, celery, cucumber, and red bell pepper — makes this feel like a complete snack or starter rather than just a dip. It's the kind of recipe that disappears fast at a gathering, and nobody will ever guess how simple it was to pull together.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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