Vegan Roasted Beet Hummus with Crudités
That vivid, almost jewel-toned pink is the first thing that stops people in their tracks, and the flavor absolutely delivers on the promise. Roasting the beets low and slow in a foil packet coaxes out a deep, earthy sweetness that transforms a classic chickpea dip into something genuinely special. Tahini and fresh lemon juice keep the base rich and bright, while cumin and turmeric add just enough warmth to make every bite interesting. A splash of ice water blended in at the end is the small trick that takes the texture from dense to silky-smooth and perfectly spreadable. Every single ingredient here is entirely plant-based — no dairy, no honey, no hidden animal products — so this works beautifully as a crowd-pleasing appetizer without any compromises or substitutions required. The rainbow of crisp carrots, celery, cucumber, and red bell pepper alongside makes it a complete, colorful spread that looks like you spent way more effort than you actually did. Whether you're hosting a gathering or just want a satisfying snack to keep in the fridge, this one is hard to beat.
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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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