Mediterranean Diet Friendly Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

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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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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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