Pork Free Roasted Beet Hummus with Crudités
Roasting beets low and slow in a foil packet is the secret move here — it concentrates their natural sweetness and gives the finished dip that stunning, deep magenta color you just can't fake. Once they're blended with chickpeas, tahini, fresh lemon juice, garlic, cumin, and a touch of turmeric, the result is a hummus that's earthy, bright, and just a little smoky when you finish it with smoked paprika. The ice water trick keeps the texture impossibly creamy and light rather than dense or pasty. Everything in this recipe is naturally plant-based and built entirely from whole, straightforward ingredients, so there's nothing hidden to worry about — what you see on the list is exactly what goes in the bowl. The rainbow of crudités — carrots, celery, cucumber, and red bell pepper — makes it feel like a proper spread without any extra effort. It works just as well as a weeknight snack as it does as a centerpiece for a party table. Honestly, once you've made hummus this color, the beige stuff at the store is going to feel pretty uninspired.
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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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