Soy Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Soy Free Roasted Beet Hummus with Crudités

Roasting beets low and slow in a foil packet is the secret move here — it concentrates their natural sweetness and gives the finished dip that stunning, deep magenta color that makes everyone stop and stare at the table. The base comes together with chickpeas, tahini, fresh lemon juice, and a warm pinch of cumin and turmeric, all blended until silky smooth with just enough ice water to get that perfectly creamy, spreadable texture. Every single ingredient in this recipe is naturally free from soy, so there's no label-reading stress or ingredient swaps required — just clean, whole foods doing exactly what they're supposed to do. A generous drizzle of olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant, but it comes together entirely in your own kitchen. The rainbow of crudités — crisp carrots, celery, cucumber, and sweet red bell pepper — gives you plenty of ways to scoop and snack without reaching for a cracker. This is the kind of appetizer that disappears fast, so you might want to double the batch.

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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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