Mediterranean Diet Friendly Beet Hummus Cucumber Rounds
Roasted beet gives this hummus a vivid magenta color that stops people in their tracks the moment you set the platter down. The beet is wrapped in foil and slow-roasted until completely tender, which deepens its natural sweetness and blends seamlessly with chickpeas, tahini, fresh lemon juice, and a touch of cumin — every ingredient a cornerstone of the Mediterranean pantry. A drizzle of extra virgin olive oil ties it all together, adding that characteristic richness without weighing anything down. Spooned onto cool, crisp cucumber rounds, the whole bite is refreshing, creamy, and just a little earthy in the best possible way. This kind of appetizer is exactly where this style of eating shines: plant-forward, built on whole ingredients, and genuinely satisfying without any compromise. It comes together in a food processor, so the technique is simple even though the result looks impressive enough for a dinner party spread. Finish with a scatter of fresh parsley and flaky sea salt and you have something that tastes as good as it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!