Seed Oil Free Roasted Beet Hummus with Crudités
Roasted beets give this hummus a stunning deep-pink color that stops people in their tracks before they've even tasted it. Every ingredient here — from the extra virgin olive oil to the tahini and fresh lemon juice — is exactly what you want when you're avoiding industrially processed seed oils that sneak into so many store-bought dips and spreads. The beets get wrapped in foil and slow-roasted until completely tender, which concentrates their natural sweetness and makes the final dip taste rich and earthy in a way that canned or pre-made versions simply can't match. Chickpeas, cumin, turmeric, and a hit of garlic round out the flavor, while ice water blended in at the end gives it that silky, creamy texture you're after. The crudités — crisp carrots, celery, cucumber, and red bell pepper — keep everything fresh and light, making this as much a full snack spread as it is a dip. It's the kind of recipe that looks impressive enough for a party but is genuinely straightforward to pull off at home.
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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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