Artificial Flavors Free Beet Hummus Cucumber Rounds
That vivid magenta color alone is enough to stop a party in its tracks, and the flavor absolutely delivers on the promise. A whole roasted beet gets blended with chickpeas, tahini, fresh lemon juice, and a touch of cumin to create a hummus that's earthy, bright, and genuinely addictive. Every ingredient here is exactly what it says it is — no flavor packets, no artificial enhancers, just real produce and pantry staples doing all the heavy lifting. Store-bought dips and spreads are notorious for sneaking in artificial flavoring agents, so making this from scratch puts you completely in control of what goes into every bite. The cucumber rounds keep things light and refreshing, acting as crisp little vessels that balance the richness of the tahini and olive oil beautifully. A scatter of fresh parsley and a pinch of flaky sea salt at the end adds just enough finesse to make these feel like something you'd find at a proper catered spread. Whether you're building a snack board or just need a crowd-pleasing appetizer, this one is as clean and satisfying as it gets.
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Learn more →Ingredients
4 servings
For the beet hummus
- 1 medium beet (about 6 oz), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 small clove garlic
- 2 tbsp extra virgin olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp cold water, as needed
For serving
- 1 large english cucumber, sliced into ¼-inch rounds
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beet on a sheet of aluminum foil, drizzle with a little olive oil, and wrap tightly. Set on a baking sheet and roast for 35–40 minutes, until a knife slides through the center with no resistance.
- 2
Remove the beet from the oven and let it rest, still wrapped, for 10 minutes. Unwrap and, using a paper towel, rub the skin off under cool running water. Cut the beet into rough chunks.
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