Celery Free Beet Hummus Cucumber Rounds
Vibrant, jewel-toned, and genuinely impressive on a platter, these little bites deliver big flavor with almost zero fuss. A whole roasted beet is the star here — foil-wrapped and oven-roasted until silky soft, then blended with chickpeas, tahini, lemon, garlic, and cumin into a hummus that's earthy, creamy, and just a little sweet. Cool cucumber rounds act as the perfect crisp base, keeping things light and refreshing against that rich, deeply colored spread. Every single ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden seasonings sneaking in. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together beautifully. These are the kind of appetizers that disappear fast at a party, but they're easy enough to throw together for a weeknight snack too.
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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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