Xanthan Gum Free Roasted Beet Hummus with Crudités
That vivid, jewel-toned dip gets its stunning color entirely from real roasted beets — no artificial anything, just vegetables doing their thing in a hot oven. Every ingredient pulling its weight here is whole and recognizable: chickpeas, tahini, fresh lemon juice, garlic, a touch of cumin and turmeric, and a drizzle of good olive oil. Many store-bought dips and even homemade gluten-free recipes sneak in stabilizers or thickeners to get that silky texture, but this one achieves its creamy, spreadable consistency the honest way — through a long blend and a few tablespoons of ice water added gradually while the processor runs. Roasting the beets low and slow in a foil packet is the real secret, coaxing out a deep, earthy sweetness that balances the brightness of the lemon and the nuttiness of the tahini beautifully. The finished hummus gets piled into a bowl, swirled, and surrounded by crisp carrots, celery, cucumber, and red bell pepper for a spread that looks genuinely impressive with almost no effort. It's the kind of thing you can set out for a crowd or keep in the fridge for weekday snacking, and either way it disappears fast.
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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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