Lactose 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 hard to resist. A whole roasted beet is the secret here, blended with chickpeas, tahini, lemon juice, and a touch of cumin to create a dip that's earthy, bright, and silky smooth. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-scanning required — it just works. The cucumber rounds act as a fresh, crunchy base that keeps things light and refreshing, making this a perfect appetizer or snack that doesn't feel like a compromise. Roasting the beet whole and wrapped in foil is a low-effort step that pays off enormously in flavor and that gorgeous jewel-toned color. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together into something that looks like it came from a catered spread but comes together in your own kitchen.
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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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