Mustard Free Roasted Beet Hummus with Crudités
Roasting beets low and slow transforms them into something almost candy-sweet, and blending them into hummus gives you this stunning, deep-magenta dip that tastes as good as it looks. The base is built on chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric — warm, earthy flavors that balance beautifully against the natural sweetness of the beets. Store-bought dips can be a minefield when you're avoiding certain condiments and spice blends, since mustard shows up in unexpected places, but every ingredient here is straightforward and easy to verify. The whole thing comes together in a food processor, and a little ice water drizzled in at the end is the trick to getting that silky, creamy texture. Piled into a bowl with a swirl of olive oil and a scatter of smoked paprika, it's genuinely gorgeous on a table. The rainbow of crudités — carrots, celery, cucumber, and red bell pepper — keeps everything fresh, crunchy, and satisfying without any fuss. Whether you're hosting a crowd or just snacking through the week, this is the kind of recipe that makes eating well feel effortless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!