Mediterranean Diet Friendly Roasted Beet Hummus with Crudités
Few dips manage to be this stunning and this satisfying at the same time. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and when blended with chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric, the result is a silky, jewel-toned spread that tastes as vibrant as it looks. The rainbow of crudités — crisp carrots, celery, cucumber, and red bell pepper — makes this a complete, plant-forward snack or starter that genuinely earns its place on any table. Every single ingredient here is a cornerstone of the Mediterranean way of eating: olive oil, legumes, fresh vegetables, and bright citrus doing exactly what they do best. A finishing drizzle of extra virgin olive oil and a dusting of smoked paprika pull the whole bowl together with almost no extra effort. It works beautifully as a party centerpiece, a weekday lunch spread, or an easy appetizer when you want something that looks impressive without a complicated process.
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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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