Dairy Free Beet Hummus Cucumber Rounds
That electric magenta color alone is enough to stop a party in its tracks. A whole roasted beet gets blended with chickpeas, tahini, lemon juice, garlic, and cumin into a silky, vibrant hummus that tastes as bold as it looks — earthy, bright, and just a little nutty from the tahini. Spooned onto cool cucumber rounds, it becomes a two-bite appetizer that feels fancy without any real fuss. Because every ingredient here is naturally plant-based, there's no need to scan labels for hidden dairy or swap anything out — it just works as written. The roasting step is what makes the difference, coaxing out the beet's natural sweetness and giving the hummus a depth you simply don't get from canned or pre-cooked versions. A drizzle of good olive oil and a pinch of flaky sea salt at the end tie everything together beautifully. Whether you're hosting a crowd or just want a stunning snack to put on the table, these little rounds deliver serious flavor with minimal effort.
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!