Carrageenan Free Beet Hummus Cucumber Rounds
Roasted beet gives this hummus a stunning magenta color that makes any appetizer spread look instantly impressive. Every component here is made from scratch — whole beet, canned chickpeas, tahini, lemon, garlic, and olive oil — so you know exactly what's going into the bowl without having to decode a store-bought label. That matters because many commercial hummus brands and flavored dips quietly include carrageenan as a stabilizer or texture enhancer, and it can be genuinely tricky to avoid. Roasting the beet low and slow coaxes out a natural sweetness that balances the nutty tahini and bright lemon juice beautifully. The hummus gets spooned onto crisp English cucumber rounds, which act as a cool, refreshing base that keeps things light and naturally gluten-free too. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together with minimal effort. These little rounds disappear fast at parties, but they're just as satisfying as a snack straight from the fridge.
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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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