Pistachio Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from oven-roasted beets, which caramelize in their foil packet until they're meltingly tender and naturally sweet. Blended with chickpeas, tahini, fresh lemon juice, and a warm hit of cumin and turmeric, the result is a hummus that's earthy, bright, and just a little unexpected. Every ingredient in this recipe is straightforwardly nut-free, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with store-bought dips that process nuts on the same line. The food processor does the heavy lifting — a long blend and a splash of ice water are all it takes to get that silky, creamy texture. A swirl of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley make it look genuinely impressive on the table. Surround it with crisp carrots, celery, cucumber, and red bell pepper and you've got a snack or starter that's as satisfying to look at as it is to eat.
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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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