PCOS Friendly Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — that deep magenta hummus against cool, crisp cucumber is genuinely hard to resist. Roasting the beet before blending it into the chickpea base coaxes out a natural sweetness that balances beautifully with the brightness of fresh lemon juice and the nuttiness of tahini. For anyone managing hormonal health through food, this kind of snack does a lot of quiet heavy lifting: chickpeas bring plant-based protein and fiber to help steady blood sugar, while olive oil and tahini contribute the healthy fats that support hormone production. Beets are rich in antioxidants and anti-inflammatory compounds, making them a genuinely smart ingredient choice rather than just a pretty one. Swapping crackers or bread for cucumber rounds keeps things light and low-glycemic without sacrificing the satisfying, scoopable experience of classic hummus and dippers. The whole thing comes together in a food processor with minimal fuss, and the result is elegant enough to serve at a gathering or simple enough to prep for a weekday snack. A drizzle of good olive oil and a pinch of flaky salt at the end make it feel a little special every single time.
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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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