Nutmeg Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — jewel-toned hummus piled onto cool, crisp cucumber rounds for a snack or appetizer that feels genuinely special. The hummus gets its deep magenta color from a whole roasted beet, which adds an earthy sweetness that plays beautifully against the brightness of fresh lemon juice and the nuttiness of tahini. Cumin rounds everything out with just a whisper of warmth, and the result is a spread that's bold and complex without relying on any of the spices that can sneak into store-bought versions and cause problems. Roasting the beet in foil is a low-effort step that pays off big — it concentrates the flavor and makes the skin slip right off under cool running water. Everything comes together in a food processor, so the texture goes from chunky to silky smooth in about a minute. A drizzle of good olive oil and a pinch of flaky sea salt on top before serving takes these from simple to genuinely impressive. They're the kind of thing that disappears fast at a party, but they're easy enough to make on a regular Tuesday.
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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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