Barley Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — earthy roasted beet blended with chickpeas, tahini, lemon, and cumin into a silky, jewel-toned hummus that sits right on top of crisp cucumber rounds. The roasting step is what makes the difference, coaxing out a natural sweetness from the beet that balances the nuttiness of the tahini beautifully. Store-bought dips and spreads can be a minefield when you're avoiding barley, since it hides in malt vinegar, flavor additives, and thickeners — but every single ingredient here is straightforward and easy to verify. The food processor does the heavy lifting, and a splash of cold water at the end gets the texture exactly right: thick enough to mound on a cucumber slice without sliding off. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole platter from snack to something you'd genuinely be proud to set out for guests. These are perfect for a party spread, a light lunch, or an appetizer that disappears faster than you expect.
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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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