Pescatarian Roasted Beet Hummus with Crudités
Roasting whole beets until they're completely tender is the secret move that transforms this dip from ordinary to genuinely stunning — the natural sweetness deepens in the oven, and that jewel-toned pink color is almost too pretty to eat. Chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric round out the base, giving you a hummus that's earthy, bright, and just a little smoky when you finish it with smoked paprika. The whole thing comes together in a food processor, so the effort is minimal even though the result looks like something you'd order at a nice restaurant. A rainbow of crisp carrots, celery, cucumber, and red bell pepper makes this a complete snack or appetizer straight out of the bowl — no extra prep needed. It's the kind of plant-forward dish that fits naturally into a pescatarian lifestyle without any substitutions or workarounds, because every ingredient here is doing exactly what it should. Whether you're hosting a crowd or just want something vibrant and satisfying to snack on through the week, this one earns a permanent spot in the rotation.
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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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