Nightshade Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — a jewel-toned, earthy hummus piled onto cool, crisp cucumber rounds that practically beg to be grabbed at a party. Roasting the beet before blending it into the chickpea base coaxes out a natural sweetness that balances beautifully with the nuttiness of tahini and a bright hit of lemon juice. For anyone navigating a nightshade-free lifestyle, traditional hummus toppings and dips can hide paprika or other problematic spices, but every single ingredient here is clean and straightforward — no hidden peppers, no tomato-based anything. The cumin and garlic do all the heavy lifting in the flavor department, so you genuinely don't miss a thing. Cucumber rounds stand in as the perfect vehicle: no crackers, no bread required, just a naturally refreshing base that keeps things light. A drizzle of good olive oil and a pinch of flaky salt at the end elevate the whole spread from simple snack to something that looks 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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