Beef Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — that deep magenta hummus against cool, crisp cucumber is the kind of thing that disappears from a platter in minutes. A whole roasted beet is the secret here, blended right into the chickpea base along with tahini, lemon juice, garlic, and cumin for a dip that's earthy, bright, and just a little nutty. Roasting the beet low and slow in foil coaxes out its natural sweetness and makes the skin slip off effortlessly, so the flavor payoff is absolutely worth the time. The hummus gets whipped in a food processor until it's silky smooth and thick enough to mound on each cucumber round without sliding off — genuinely satisfying to make and even more satisfying to eat. Everything here is built from whole, plant-forward ingredients, so there's zero guesswork about what's in it and no concern about hidden animal-derived additives sneaking into your spread. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole thing together with a little finesse. Whether you're putting together a party platter or just want a snack that feels a bit special, these rounds deliver serious flavor with minimal fuss.
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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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