Brazil Nut 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 chickpea hummus, all balanced by bright lemon and a whisper of cumin. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The beet gets roasted until completely tender, then blended with tahini, garlic, and olive oil into a silky, jewel-toned spread that holds its shape beautifully on each cucumber round. Cool, crisp cucumber slices act as the perfect low-fuss base — no crackers, no bread, just fresh produce doing the heavy lifting. A finishing drizzle of olive oil and a pinch of flaky sea salt pull the whole thing together in a way that feels genuinely elegant. These are ideal for entertaining or snacking, and the hummus itself can be made ahead and refrigerated until you're ready to assemble.
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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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