Rye Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Rye Free Roasted Beet Hummus with Crudités

Roasted beets transform this hummus into something genuinely stunning — a deep, jewel-toned dip that tastes as vibrant as it looks. The beets get wrapped in foil and slow-roasted until completely tender, which concentrates their natural sweetness before they're blended with chickpeas, tahini, lemon juice, garlic, and warm spices like cumin and turmeric. A drizzle of ice water added at the end gives the final texture that silky, creamy consistency that makes you want to keep dipping. Every ingredient here is naturally free of rye and grain-based fillers, so there's no need to scrutinize labels or worry about hidden additives sneaking into your snack spread. The rainbow of fresh crudités — carrots, celery, cucumber, and red bell pepper — keeps things crisp and colorful alongside the dip. Finished with a swirl of olive oil, a scatter of fresh parsley, and a dusting of smoked paprika, this is the kind of appetizer that disappears fast at any table.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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