PCOS Friendly Roasted Beet Hummus with Crudités
Roasting beets low and slow coaxes out their natural sweetness and gives this hummus a stunning deep-pink color that looks almost too pretty to eat. The base of chickpeas and tahini delivers plant-based protein and healthy fats, while turmeric and cumin add warm, anti-inflammatory depth that makes every bite feel intentional rather than incidental. For anyone managing hormonal balance through food, this kind of snack hits a sweet spot — fiber-rich, blood-sugar-friendly, and genuinely satisfying without relying on processed ingredients or refined carbs. A splash of fresh lemon juice and a drizzle of good olive oil tie everything together into something that tastes far more indulgent than it actually is. The rainbow of crunchy crudités — carrots, celery, cucumber, and red bell pepper — keeps things colorful and adds even more fiber and micronutrients to the spread. It works beautifully as an afternoon snack, a party appetizer, or a light lunch alongside whatever else you have going on. Once you see that swirl of smoked paprika and parsley on top, you'll want to make it every single week.
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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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