Citric Acid Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — earthy roasted beet blended into silky, garlicky hummus, piled onto cool, crisp cucumber rounds for a snack that feels genuinely special. For anyone navigating a citric acid sensitivity, store-bought hummus and flavored dips are often a minefield of hidden additives and preservatives, which is exactly why making your own from scratch is such a relief. The lemon juice here comes straight from a fresh lemon, so you get that bright lift without any processed citric acid sneaking in. Roasting the beet low and slow in foil coaxes out its natural sweetness and gives the hummus a deep, jewel-toned color that no artificial ingredient could replicate. Tahini and olive oil round out the base with richness, while cumin adds just enough warmth to keep things interesting. Cucumber rounds make the perfect vehicle — no crackers, no bread, just a clean, refreshing crunch that lets the hummus shine. These are ideal for entertaining or a quick afternoon snack when you want something that looks impressive but comes together with minimal fuss.
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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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