
That vivid magenta color alone is enough to stop a room, and the flavor absolutely delivers on the promise. A whole roasted beet gives the hummus a natural earthiness and sweetness that canned or pre-made versions simply can't replicate — and because every ingredient here is whole and unprocessed, you sidestep the synthetic preservatives that show up in so many packaged dips and spreads. Chickpeas, tahini, fresh lemon juice, garlic, and good olive oil do all the heavy lifting, keeping the ingredient list clean and recognizable from start to finish. The cucumber rounds make a crisp, refreshing base that keeps things light and snackable without any crackers or bread required. A drizzle of olive oil and a pinch of flaky sea salt at the end pull the whole platter together with very little effort. This is the kind of appetizer that looks like you spent hours on it but comes together with straightforward pantry staples and one good roast in the oven.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
