Yeast Free Roasted Beet Hummus with Crudités
Roasting beets low and slow in a foil packet is the secret move here — it concentrates their natural sweetness and gives the finished dip that stunning, deep magenta color you just can't fake. Blended with chickpeas, tahini, fresh lemon juice, and a warm hit of cumin and turmeric, the result is earthy, bright, and genuinely addictive. Because the whole recipe is built from whole vegetables, legumes, and pantry staples, there's no need to scrutinize labels for hidden fermented additives or worry about what's lurking in a store-bought version. The ice water trick — drizzled in while the processor runs — is what takes it from thick and dense to silky and scoopable. Piled into a bowl with a swirl of olive oil and a dusting of smoked paprika, it looks like something from a restaurant spread. The rainbow of carrot sticks, celery, cucumber, and red bell pepper alongside it means you've got a full snack or starter situation with zero extra effort. It's the kind of dish that disappears fast, so you might want to double the batch.
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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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