Tree Nut Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color from real roasted beets, and the flavor is earthy, bright, and just a little smoky — nothing like the plain beige stuff from a tub. Wrapping the beets in foil and roasting them low and slow is the move that makes everything work, coaxing out their natural sweetness before they get blended into the chickpea base. Tahini, fresh lemon juice, cumin, and a touch of turmeric round out the flavor in a way that feels complex without being complicated. A splash of ice water added at the end gives the hummus that silky, restaurant-style texture you'd never guess came from a home food processor. Every single ingredient here is straightforwardly tree nut free — no almond flour, no cashew cream, no ambiguous "mixed nut" oils hiding anywhere in the list. The rainbow of carrots, celery, cucumber, and red bell pepper alongside it makes this feel like a full spread rather than just a dip, perfect for a party platter or a genuinely satisfying afternoon snack.
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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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