Artificial Food Coloring Free Beet Hummus Cucumber Rounds
That vivid magenta color you see on the platter? It comes entirely from a single roasted beet — no dyes, no food colorings, nothing artificial whatsoever. For anyone navigating a diet free from synthetic color additives, store-bought dips and snacks can be a minefield, with bright hues often signaling a long list of ingredients you'd rather avoid. This recipe keeps everything clean and whole: chickpeas, tahini, lemon, garlic, olive oil, and one beautiful roasted beet that does all the color work on its own. The hummus itself is velvety and rich, with a subtle earthiness from the beet balanced by the brightness of fresh lemon juice and a warm hint of cumin. Spooned onto cool, crisp cucumber rounds, it becomes a snack or appetizer that feels genuinely elegant without any fuss. A scatter of fresh parsley and a pinch of flaky sea salt finish things off, and the whole spread looks like it belongs at a dinner party — made entirely from ingredients you can feel good about.
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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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