Caffeine Free Beet Hummus Cucumber Rounds
Roasting a whole beet until it's fork-tender and then blending it into silky hummus gives you this stunning, jewel-toned spread that tastes as vibrant as it looks. The earthy sweetness of the beet plays beautifully against the nutty tahini, bright lemon juice, and a whisper of cumin — it's genuinely hard to stop eating. Spooned onto crisp cucumber rounds, each bite is cool, creamy, and refreshing all at once, making this an ideal appetizer or snack that feels a little fancy without much effort. Every ingredient here is naturally free of stimulants, so you get all the flavor and none of the jitters — just wholesome, plant-based goodness from start to finish. The technique is straightforward: roast, peel, blend, and serve, with the food processor doing most of the heavy lifting. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together and make the platter look genuinely gorgeous. Whether you're entertaining or just treating yourself, this is the kind of snack that disappears 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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