Beet-Carrot Hummus with Crisp Vegetable Sticks
Vibrant hummus made with roasted beets and carrots, served with rainbow vegetable sticks for a colorful, nutrient-packed appetizer. This mediterranean-inspired vegetarian (vegetarian, vegan) ready in about 15 minutes blends (15 oz), drained and rinsed Chickpeas, peeled and diced Roasted beets, cooled Steamed carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed Chickpeas
- 1 cup, peeled and diced Roasted beets
- 1 cup, cooled Steamed carrots
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- 1 clove, minced Garlic
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 2 tbsp Water
- 2 cups (carrots, celery, bell peppers, cut into 1/4-inch matchsticks) Vegetable sticks
Instructions
- Step 1: In a food processor, combine 1 can (15 oz) drained and rinsed chickpeas, 1 cup roasted and peeled beets, 1 cup steamed and cooled carrots, 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, and 1/2 tsp salt. Process until smooth, scraping sides, then add 2 tbsp water and process again until creamy.
- Step 2: Transfer hummus to a shallow bowl and use the back of a spoon to create a decorative swirl pattern across the surface.
- Step 3: Arrange 2 cups of prepared vegetable sticks (carrots, celery, bell peppers cut into 1/4-inch matchsticks) around the hummus on a platter, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beet-Carrot Hummus with Crisp Vegetable Sticks take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Beet-Carrot Hummus with Crisp Vegetable Sticks?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Beet-Carrot Hummus with Crisp Vegetable Sticks?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beet-Carrot Hummus with Crisp Vegetable Sticks for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beet-Carrot Hummus with Crisp Vegetable Sticks vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
