Fructose Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — the deep magenta hummus against cool, crisp cucumber rounds makes for a snack that looks like it came from a catered event. Roasting the beet before blending it into the hummus coaxes out a natural earthiness and sweetness that plays beautifully against the nutty tahini, bright lemon juice, and warm cumin. For anyone managing fructose sensitivity, this kind of recipe can feel tricky since so many dips and spreads rely on high-fructose ingredients or sweetened add-ins — but every component here is straightforward and naturally low in free fructose. Chickpeas, tahini, olive oil, and fresh lemon juice do all the heavy lifting, and the cucumber base keeps things light and refreshing without any hidden sugars. The whole thing comes together in a food processor, so the effort is minimal even though the result feels genuinely impressive. Serve them right away for the best texture, or prep the hummus ahead and assemble just before guests arrive.
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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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