Chicken Free Beet Hummus Cucumber Rounds
That vivid magenta hummus is made by roasting a whole beet until it's completely tender, then blending it with chickpeas, tahini, lemon juice, and a touch of cumin for a dip that's earthy, bright, and just a little nutty. The color alone is enough to make this the most eye-catching thing on any table. Spooned onto cool, crisp cucumber rounds, it becomes a two-bite appetizer that feels fancy without requiring much effort at all. Everything here is completely plant-based, so there's zero concern about poultry cross-contact — just wholesome, naturally vibrant ingredients from start to finish. Roasting the beet in foil is the key step that deepens its sweetness and makes the skin slip right off, which means the flavor payoff is worth every minute in the oven. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole thing together beautifully. These are the kind of snacks that disappear fast, so consider doubling the hummus batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!