Mold Detox Friendly Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just eye-catching — it's built from roasted beet, chickpeas, tahini, fresh lemon juice, and a touch of cumin, all blended into something silky and deeply satisfying. Roasting the beet low and slow in foil coaxes out its natural sweetness, which balances beautifully against the brightness of the lemon and the nuttiness of the tahini. Spooned onto crisp cucumber rounds, each bite is cool, creamy, and just a little earthy in the best possible way. This kind of snack can be tricky to find ready-made when you're being careful about what goes into your body, but making it from scratch means you control every single ingredient. The whole spread comes together with straightforward pantry staples and one roasted vegetable — no complicated steps, no mystery additives. A drizzle of good olive oil and a pinch of flaky salt at the end elevate the whole platter without any extra effort. It serves four and disappears fast, so you may want to double the hummus batch.
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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
Ingredient noteThe Mold Detox diet limits beans and legumes like chickpeas because dried, stored beans can carry mold and mycotoxins, but the modest, well-rinsed and cooked serving here (about 1/2 cup or less per serving) is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
- 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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