Paraben Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from real roasted beets — no artificial dyes, no synthetic preservatives, just whole ingredients you can actually recognize. Roasting the beets low and slow in foil coaxes out a deep, earthy sweetness that transforms a classic chickpea base into something genuinely special. The tahini and fresh lemon juice round out the flavor with richness and brightness, while cumin and turmeric add warmth without overwhelming the natural beet character. For anyone navigating paraben-free eating, store-bought dips and spreads can be a minefield of hidden additives and preservatives — making a batch from scratch like this is the cleanest, most satisfying workaround. A quick pulse of garlic in the food processor, a few minutes of blending, and you have a silky, spreadable hummus that looks like it came from a high-end café. The crudités — crisp carrots, celery, cucumber, and red bell pepper — keep everything fresh and whole-food from start to finish. It's the kind of snack platter that disappears fast, and nobody needs to know how easy it actually was.
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!