Pecan Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning on a platter as they are satisfying to eat — the earthy sweetness of roasted beet swirled into creamy, lemony hummus, all perched on a cool, crisp cucumber round. The color alone is enough to stop a party in its tracks. Roasting the beet low and slow in foil is the secret to that deep, concentrated flavor, and the tahini, cumin, and fresh lemon juice round everything out into something genuinely crave-worthy. Because the hummus is made entirely from scratch in a food processor, you have complete control over every ingredient — no mystery additives, no shared-facility concerns, just clean, whole-food components you can trust. The cucumber base keeps things light and refreshing, making these a smart choice when you want something that feels indulgent but won't weigh anyone down. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole thing without any extra effort. Whether you're feeding a crowd or just treating yourself to a beautiful snack, this one delivers on every level.
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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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