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Vegetables Crudités with Beetroot Hummus

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🥕💗 A colorful, nourishing snack or appetizer that’s as beautiful as it is delicious.

Ingredients

🌱 Serves 2–4

For the crudités:

  • 1 carrot, peeled and cut into sticks

  • 1 cucumber, sliced into sticks

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • A handful of cherry tomatoes

  • A few radishes, halved or sliced

  • Optional: celery sticks, sugar snap peas, or endives

For the beetroot hummus:

  • 1 medium cooked beetroot (peeled and chopped)

  • 1½ cups cooked chickpeas (or 1 can, drained and rinsed)

  • 2 tbsp tahini

  • Juice of 1 lemon

  • 1 garlic clove

  • 2 tbsp olive oil

  • Salt, to taste

  • Optional: a splash of water for smoother texture

Instructions

🌈 Prep time: 10–15 minutes

  1. Prepare the hummus:
    In a food processor, blend beetroot, chickpeas, tahini, lemon juice, garlic, and olive oil until smooth. Add water gradually if needed to reach desired consistency. Season with salt to taste.

  2. Arrange the crudités:
    Place the cut veggies on a serving plate or board in a rainbow-like arrangement.

  3. Serve:
    Spoon beetroot hummus into a bowl and place at the center. Serve immediately, or chill for later.

🛒 Quick Tip

Roasting your beetroot brings out its natural sweetness — a delicious twist!

🧡 Perfect for…

An afternoon snack, lunchbox addition, or vibrant party platter.

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