Gelatin Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — jewel-toned pink hummus piled onto crisp, cool cucumber slices for a snack or appetizer that feels genuinely special. The hummus gets its gorgeous color and earthy sweetness from a whole roasted beet, which is wrapped in foil and slow-roasted until completely tender before being blended with chickpeas, tahini, lemon juice, garlic, and cumin. The result is a silky, creamy spread with real depth of flavor that store-bought versions rarely match. Many packaged dips and dessert-style appetizers sneak in gelatin as a stabilizer or thickener, but everything here is entirely plant-based — just whole vegetables, legumes, and pantry staples working together naturally. Cucumber rounds make a refreshing, sturdy base that keeps things light and gluten-free without any fuss. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole platter from simple to seriously impressive. Whether you're hosting a crowd or just treating yourself to a better-than-usual snack, these rounds deliver big flavor with very little effort.
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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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