Coconut 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. The hummus gets its gorgeous magenta color entirely from a single roasted beet, no artificial anything, and the tahini and lemon juice round it out into something deeply savory and bright at the same time. Many store-bought dips and flavored hummus products sneak in coconut-derived emulsifiers or oils, so making this from scratch with olive oil and pantry staples means you know exactly what's in every bite. The whole process is straightforward — roast, peel, blend, and spoon — and the result is a creamy, spreadable dip that holds its shape beautifully on each cucumber slice. A drizzle of good olive oil and a pinch of flaky salt at the end elevate the whole platter without any extra effort. Whether you're setting these out for guests or just treating yourself to a better-than-average afternoon snack, they disappear fast.
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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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