Ginger Free Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just eye-catching — it's built on roasted beet, creamy chickpeas, tahini, and a squeeze of fresh lemon juice, all blended into something silky and deeply savory. Roasting the beet low and slow in foil is the move here, coaxing out its natural sweetness before it gets whipped into the mix with cumin and garlic. The result is a spread that's earthy, bright, and just a little smoky — nothing sharp or overpowering, just beautifully balanced. Spooned onto cool, crisp cucumber rounds, it becomes a two-bite appetizer that looks like it came from a catered event but comes together in your own kitchen. Many store-bought hummus blends sneak in unexpected spices or flavor additives, so making it from scratch gives you full control over every ingredient. A drizzle of good olive oil and a pinch of flaky salt at the end pull the whole platter together without any fuss. These are the kind of snacks that disappear fast, so consider doubling the hummus batch.
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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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