Breastfeeding Friendly Beet Hummus Cucumber Rounds
Vibrant, creamy, and almost too pretty to eat, these little bites bring together roasted beet hummus and cool cucumber in a snack that feels fancy but comes together with minimal fuss. Roasting the beet until tender draws out its natural sweetness, which balances beautifully against the nuttiness of tahini and a bright hit of fresh lemon juice. Chickpeas add a solid base of plant-based protein, while olive oil and tahini contribute the healthy fats that support milk production and keep energy levels steady during those long nursing days. Cucumber rounds make the perfect low-prep vessel — no crackers, no bread, just a crisp, hydrating bite that's easy to eat one-handed when you're feeding a baby and feeding yourself at the same time. The ingredients are all whole, recognizable, and free from anything that would raise concern for a breastfeeding parent watching what goes into their body. A light drizzle of olive oil and a pinch of flaky sea salt at the end elevate the whole platter without any extra effort. Make a batch of the hummus ahead of time and slice the cucumber when you're ready to snack — it's that simple.
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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)
Can be omittedfresh parsley
- 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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