Mustard Free Beet Hummus Cucumber Rounds
Vibrant, creamy, and almost too pretty to eat, these little bites deliver big flavor in just one or two bites. A roasted beet gives the hummus its stunning magenta color and a subtle earthy sweetness that pairs beautifully with the cool crunch of fresh cucumber. Tahini, lemon juice, chickpeas, and a touch of cumin round everything out into a spread that tastes far more complex than the ingredient list suggests. For anyone navigating mustard-free eating, store-bought dips and spreads can be a minefield — mustard flour and mustard seed oil sneak into a surprising number of commercial hummus brands as emulsifiers or flavor boosters. Making it from scratch here means every single ingredient is visible and accounted for, so you can serve these with total confidence. They work equally well as a party appetizer, a light snack, or a colorful addition to a mezze spread. A final drizzle of olive oil and a pinch of flaky sea salt take them from simple to genuinely impressive.
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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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