Oats Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are to eat — jewel-toned pink hummus piled onto cool, crisp cucumber rounds with a drizzle of olive oil and a scatter of fresh parsley. The hummus itself gets its gorgeous color and earthy sweetness from a whole roasted beet, which is wrapped in foil and slow-roasted until completely tender before being blended with chickpeas, tahini, lemon juice, garlic, and cumin. The result is silky, bright, and deeply flavorful in a way that store-bought versions simply can't match. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — every ingredient is straightforward and easy to verify. Using cucumber rounds instead of crackers or bread keeps things fresh and light while giving each bite a satisfying crunch. These are perfect for a party spread, a snack board, or an impressive appetizer that comes together with minimal fuss. The hummus can be made ahead and refrigerated, so all you need to do at serving time is slice, spoon, and drizzle.
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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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