Macadamia Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color from beets that are slow-roasted in foil until completely tender, then blended with chickpeas, tahini, lemon juice, and warm spices like cumin and turmeric. The result is a hummus that's earthy, bright, and creamy all at once — genuinely one of those dishes that stops people in their tracks the moment it hits the table. A swirl of olive oil and a dusting of smoked paprika on top make it look like something from a restaurant spread, but the steps are completely approachable at home. Surrounding the bowl with crisp carrots, celery, cucumber, and red bell pepper turns it into a full snack or appetizer situation that feels fresh and satisfying. Because every ingredient here is whole and straightforward — roasted vegetables, canned chickpeas, pantry spices — there's no need to scrutinize labels for unwanted additions or hidden nut-based fillers. The ice water trick added at the end while the processor is running is what gives the hummus that silky, scoopable texture that store-bought versions rarely achieve. Whether you're serving a crowd or just meal-prepping a week of snacks, this is the kind of recipe that earns a permanent spot in the rotation.
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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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