Shellfish Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from slow-roasted beets, which caramelize in the oven until they're meltingly tender and naturally sweet. Blended with chickpeas, tahini, fresh lemon juice, and warm spices like cumin and turmeric, the result is a hummus that's earthy, bright, and just a little unexpected. The whole spread comes together with crisp carrots, celery, cucumber, and red bell pepper for a platter that looks like it belongs on a restaurant table. Every single ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought dips and packaged snacks. A drizzle of good olive oil and a pinch of smoked paprika on top pull everything together visually and flavor-wise. It's the kind of appetizer that disappears fast at a party but is honestly just as satisfying as an afternoon snack at home.
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!