Red Meat Allergy Friendly Roasted Beet Hummus with Crudités
This vibrant, jewel-toned dip is proof that a snack spread can be genuinely showstopping. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and once they hit the food processor with chickpeas, tahini, lemon juice, and warm spices like cumin and turmeric, the result is a silky, deeply flavored hummus with a color that stops people mid-conversation. The whole thing is built entirely from plants, pantry staples, and fresh produce — not a trace of red meat anywhere in the ingredient list, which makes it a genuinely stress-free option for anyone navigating that allergy at a gathering or just cooking for themselves. Ice water added gradually at the end is the quiet trick that takes the texture from dense to luxuriously creamy and spreadable. Surrounding the bowl with crisp carrots, celery, cucumber, and red bell pepper means you get crunch, freshness, and color all on one platter. A drizzle of olive oil and a dusting of smoked paprika on top make it look like something from a restaurant menu, even though the prep is completely approachable. Whether you're hosting or just meal-prepping snacks for the week, this is the kind of recipe that 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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