Lupin Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — the earthy sweetness of roasted beet swirled into creamy chickpea hummus, all balanced by bright lemon and a whisper of cumin. Perched on cool, crisp cucumber rounds, each bite delivers a genuinely addictive contrast of textures and flavors. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of store-bought dips and snacks, so making your own hummus from scratch is a smart way to stay in full control of what goes into it. Every ingredient here is straightforward and easy to verify — chickpeas, tahini, olive oil, fresh lemon, a single roasted beet — with zero hidden fillers or legume-based additives to worry about. The roasting step is what makes the hummus truly special; it deepens the beet's natural sweetness and gives the whole dip a rich, jewel-toned color that no store-bought version can match. These rounds come together beautifully for a party spread, an afternoon snack, or a light starter, and the optional parsley and flaky sea salt finish them off with a little extra flair.
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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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