Chestnut Free Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just a showstopper on the platter — it's built entirely from wholesome, straightforward ingredients that happen to be completely free of tree nuts, including chestnuts. Roasting the beet low and slow in foil coaxes out a deep, earthy sweetness that blends beautifully with creamy chickpeas, nutty tahini, bright lemon juice, and a whisper of cumin. The result is a silky, jewel-toned spread that tastes far more complex than the ingredient list suggests. Spooned onto crisp English cucumber rounds, it becomes a two-bite appetizer that feels elegant enough for a dinner party but easy enough for a weeknight snack. Store-bought dips can be a minefield when you're navigating nut-free eating, but making your own hummus in a food processor puts you in full control of every single ingredient. A drizzle of good olive oil and a pinch of flaky sea salt over the top is all it takes to make these little rounds look genuinely impressive. Bring them to a gathering and watch them disappear before you even get a chance to explain what makes them so good.
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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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