Capsaicin 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, lemony hummus, all perched on a cool, crisp cucumber round. For anyone avoiding capsaicin, traditional hummus recipes and store-bought dips can be a minefield of hidden chili flakes, harissa swirls, or spiced paprika blends, but every ingredient here is completely heat-free by design. The warmth in this recipe comes entirely from cumin, which adds depth without any burn, making it genuinely safe and not just "mild by accident." Roasting the beet low and slow in foil coaxes out its natural sugars, and blending it with tahini, fresh lemon juice, and olive oil creates a spread that's silky, rich, and deeply flavorful. The cucumber rounds act as the perfect cool, crunchy base — no crackers needed, and no worrying about what's baked into them. A drizzle of good olive oil and a pinch of flaky sea salt at the end pulls everything together into something that feels genuinely elegant. Whether you're building a snack board or bringing an appetizer to a gathering, 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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