Turkey Free Roasted Beet Hummus with Crudités
Roasting whole beets until they're meltingly tender is the secret move that transforms this dip into something genuinely stunning — both in flavor and in that deep, jewel-toned pink color. Chickpeas and tahini form the creamy, protein-rich base, while fresh lemon juice, garlic, cumin, and turmeric layer in brightness and warmth that keep every bite interesting. The ice water trick during blending is what pushes the texture from grainy to silky smooth, so don't skip it. A swirl of good olive oil and a dusting of smoked paprika on top make the finished bowl look like it came straight out of a restaurant kitchen. This recipe is entirely plant-based and built from whole, straightforward ingredients — no processed deli items, no poultry products, nothing hidden to second-guess. The rainbow of crisp carrots, celery, cucumber, and red bell pepper around the bowl means you've got a complete, satisfying spread ready to go. It's the kind of dish that disappears fast at a gathering but is just as rewarding to make for yourself on a quiet afternoon.
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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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