Gut Friendly Beet Hummus Cucumber Rounds
Roasted beet gives this vibrant hummus its deep magenta color and a subtly earthy sweetness that pairs beautifully with cool, crisp cucumber. The whole spread comes together in a food processor, so the texture is silky smooth and easy to digest — no heavy or processed ingredients in sight. Chickpeas and tahini bring plant-based protein and healthy fats, while fresh lemon juice and cumin keep things bright and balanced. Cucumber rounds stand in for crackers or bread, making this a naturally lighter option that's gentle on the gut without sacrificing any of the satisfaction. A drizzle of extra virgin olive oil and a scatter of flaky sea salt at the end elevate the whole platter into something that looks genuinely impressive. This is the kind of snack or appetizer that disappears fast at a gathering, and nobody needs to know how straightforward it was to pull together.
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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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