Rice Free Roasted Beet Hummus with Crudités
Roasting beets low and slow transforms them into something almost sweet and deeply earthy, and blending them into hummus gives you this stunning, jewel-toned dip that tastes as good as it looks. Chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric build a creamy, well-spiced base, while the beets push the whole thing into vibrant, unexpected territory. A splash of ice water added at the end is the little trick that takes the texture from thick and dense to genuinely silky and spreadable. The colorful spread of carrots, celery, cucumber, and red bell pepper alongside makes this feel like a full snack board without any extra effort. Since every component here is naturally grain-free and built from whole vegetables, legumes, and pantry staples, there's no need to scan labels or swap anything out — it just works. Whether you're serving it as an appetizer, a party centerpiece, or an afternoon snack, this is the kind of recipe that quietly impresses everyone at the table.
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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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