Anti Inflammatory Za'atar-Tahini Beet Hummus with Veggie Dippers

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Anti Inflammatory Za'atar-Tahini Beet Hummus with Veggie Dippers

That vivid magenta color alone is enough to stop a scroll, but the flavor is what keeps everyone coming back for more. Roasting the beets low and slow before blending them with chickpeas, tahini, and fresh lemon juice creates a hummus that's silky, earthy, and just a little sweet. The real anti-inflammatory firepower comes from the lineup of spices — za'atar, ground cumin, and turmeric all make an appearance, layering in both complexity and serious functional benefits. Extra virgin olive oil ties everything together, adding richness while doubling down on the recipe's whole-food credentials. Served with carrot sticks, celery, cucumber, and red bell pepper strips, this is a snack board that genuinely earns its health halo without tasting like a compromise. It makes six generous servings, so it's equally at home as a weeknight appetizer or the centerpiece of a weekend spread. Drizzle on a little more olive oil, dust with extra za'atar, and watch it disappear.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 can (15 oz) chickpeas, drained and rinsed
⅓ cup tahini
3 tbsp extra virgin olive oil, plus more for drizzling
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
1 ½ tsp za'atar
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, plus more to taste
2–3 tbsp cold water, as needed

For serving

1 tsp za'atar, for garnish
2 medium carrots, cut into sticks
2 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, sliced into strips
1 tbsp sesame seeds, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tsp of the olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced with a knife, 40–50 minutes depending on size.
2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the foil. Cut the beets into rough chunks.

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