Pregnancy Friendly Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip is as beautiful on the table as it is nourishing, and it comes together with ingredients that genuinely pull their weight during pregnancy. Roasting the beets low and slow coaxes out a natural sweetness that balances the nutty tahini and bright lemon juice, creating a hummus that tastes far more complex than the short ingredient list suggests. Chickpeas bring a solid hit of plant-based protein and folate, while beets contribute iron and fiber — nutrients that tend to top every prenatal checklist. The rainbow of crudités alongside — carrots, celery, cucumber, and red bell pepper — means you're getting a satisfying crunch and extra vitamins in every bite without any fuss. Making it from scratch also means you know exactly what's in the bowl, which matters when store-bought dips can carry additives or unpasteurized ingredients that warrant a second look. The whole process is straightforward: wrap, roast, blend, and serve — no complicated technique required. It's the kind of snack that feels indulgent but is quietly doing a lot of good work.
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!