Lupin Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip is made by roasting whole beets until they're meltingly tender, then blending them with chickpeas, tahini, lemon juice, garlic, cumin, and turmeric into something genuinely stunning. The result is a creamy, earthy, slightly sweet hummus with a color so deep and gorgeous it looks almost too good to eat — almost. A handful of fresh crudités, from crisp carrot sticks to cool cucumber spears and sweet red bell pepper, makes this a complete, satisfying spread that works as an appetizer or a light snack any time of day. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of store-bought dips, spreads, and even some tahini blends, which makes homemade the smarter move. Every ingredient here is straightforward and easy to verify — canned chickpeas, pure tahini, fresh vegetables, and pantry spices — so you stay in full control of what goes into the bowl. The ice water trick during blending is worth noting too: adding it gradually while the processor runs is what gives the hummus that ultra-smooth, almost whipped texture that store versions rarely achieve. Finish with a drizzle of olive oil and a dusting of smoked paprika, and you've got a centerpiece dish that looks like it came from a restaurant but came entirely from your own kitchen.
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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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