Xanthan Gum Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!