Fish 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, garlic, and cumin into something silky, earthy, and just a little sweet. The color alone is enough to stop a party in its tracks. Spooned onto cool, crisp cucumber rounds, each bite delivers a satisfying contrast of creamy and crunchy that feels way more elegant than the effort involved. This is the kind of appetizer that disappears fast and gets asked about every single time. Because everything is built from whole, straightforward plant-based ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought dip. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole platter together beautifully.
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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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