Wheat Free Roasted Beet Hummus with Crudités
Roasting the beets low and slow is what makes this hummus so special — it deepens their natural sweetness and gives the whole dip that stunning, jewel-toned pink color that stops people in their tracks at a party spread. Chickpeas, tahini, fresh lemon juice, and a little cumin and turmeric round out the flavor into something earthy, bright, and genuinely addictive. Every ingredient here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. The rainbow of crudités — carrots, celery, cucumber, and red bell pepper — keeps things crisp and colorful, making this as beautiful to look at as it is satisfying to eat. A drizzle of good olive oil and a pinch of smoked paprika on top before serving takes it from homemade to impressive without any extra effort. Whether you're feeding a crowd or just want a wholesome snack to keep in the fridge, this is the kind of recipe that earns a permanent spot in your 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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