Mushroom Free Beet Hummus Cucumber Rounds
That vivid magenta hummus gets its color from a single roasted beet, blended with chickpeas, tahini, lemon juice, and a touch of cumin into something genuinely stunning. Spooned onto cool, crisp cucumber rounds, it's a bite-sized appetizer that looks like it came from a catered event but comes together in your own kitchen. The whole thing is naturally free from fungi in any form — no mushroom powders, no umami boosters, no hidden extras — just clean, whole ingredients you can read at a glance. Roasting the beet low and slow is the move here; it deepens the sweetness and makes the skin slip right off, giving the hummus a silky, almost velvety texture. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together without overcomplicating it. These rounds are ideal for entertaining because they're easy to assemble, hold up well on a platter, and 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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