Vegetarian Roasted Beet Hummus with Crudités
Roasting beets low and slow is the secret move here — it concentrates their natural sweetness and gives this hummus a deep, jewel-toned pink color that honestly looks too good to eat. Once the skins slip off and the beets hit the food processor with chickpeas, tahini, lemon juice, garlic, and a pinch of cumin and turmeric, everything blends into something silky, earthy, and just a little tangy. A drizzle of ice water at the end is what takes it from thick and dense to genuinely creamy and spreadable. The whole spread comes together beautifully with crisp carrots, celery, cucumber, and red bell pepper arranged around the bowl — no cooking required for the crudités, just a little chopping. A finishing drizzle of olive oil and a dusting of smoked paprika make it look like something you'd order at a restaurant. It's the kind of appetizer or snack that disappears fast at a gathering, and every single ingredient is straightforwardly plant-based with nothing hidden to worry about. Whether you're feeding a crowd or just want something vibrant and satisfying to snack on through the week, this one earns a permanent spot in the rotation.
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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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