Honey Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — that deep magenta hummus against cool, crisp cucumber is genuinely eye-catching on any table. The hummus gets its gorgeous color and earthy sweetness entirely from a roasted beet, which means there's no added sweetener of any kind hiding in the mix. Many store-bought hummus blends and flavored dips sneak in honey or agave for balance, so making your own from scratch is the cleanest way to stay in control of every ingredient. Tahini, fresh lemon juice, and a touch of cumin do all the heavy lifting here, creating a creamy, well-rounded dip that doesn't need anything extra to taste complete. Spooned onto thin cucumber rounds, the result is a refreshing, naturally light appetizer that works just as well for a casual snack as it does for entertaining. The whole thing comes together in a food processor once the beet is roasted, so the effort is minimal for something that looks genuinely impressive.
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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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