MSG Free Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just eye-catching — it's built from a short list of whole, recognizable ingredients with zero flavor enhancers or additives hiding in the mix. A single roasted beet gives the dip its stunning color and a subtle earthy sweetness, while tahini, fresh lemon juice, and a touch of cumin round everything out into something genuinely craveable. Store-bought dips and seasoning packets are common culprits for sneaking in unwanted additives, so making this from scratch puts you completely in control of what goes into every bite. The hummus comes together in a food processor in just a few minutes once the beet is roasted, and the result is silky, thick, and spreadable — exactly what you want for topping crisp cucumber rounds. English cucumber slices make the perfect little vessel: cool, refreshing, and sturdy enough to hold a generous spoonful without flopping. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole platter into something that looks like it came from a catered spread. Whether you're putting together a party appetizer or a light snack, these little rounds disappear fast.
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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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