Low Iodine Roasted Beet Hummus with Crudités
Roasting beets low and slow is the secret to that deep, jewel-toned color and naturally sweet flavor that makes this hummus so striking on the table. The whole spread comes together with a short list of whole-food ingredients — chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin and turmeric — all of which fit comfortably within low-iodine guidelines without any substitutions or workarounds. No dairy, no seafood, no iodized salt required; just clean, plant-based ingredients doing all the heavy lifting. Once the beets are roasted and cooled, the food processor handles everything in minutes, blending the mixture into a silky, creamy dip that's genuinely hard to stop eating. The crudités — crisp carrots, celery, cucumber, and red bell pepper — keep the whole plate fresh and satisfying without adding anything that would complicate your dietary needs. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something from a restaurant spread, even though it's completely homemade. This is the kind of recipe that proves eating with restrictions doesn't have to mean eating without joy.
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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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