Black Pepper Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — the earthy sweetness of roasted beet swirled into creamy, tahini-rich hummus, all perched on a cool, crisp cucumber round. Skipping black pepper is genuinely effortless here because the flavor does all its work through roasted beet, bright lemon juice, garlic, and a gentle warmth from ground cumin — nothing feels missing. The beet gets foil-roasted until completely tender, then blended with chickpeas and tahini into a silky, jewel-toned spread that holds its shape beautifully on each cucumber slice. It's a recipe that looks like you spent hours but comes together with a food processor and a handful of pantry staples. The cucumber rounds act as a fresh, crunchy base that keeps things light and naturally gluten-free without any extra effort. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together into something that feels genuinely elegant. Whether you're serving a crowd or just snacking, these rounds disappear fast.
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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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