Pescatarian Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just eye-catching — it's built on a roasted beet that gets wrapped in foil and cooked until completely tender, which draws out a natural sweetness that balances beautifully against the tahini, lemon juice, and cumin. Chickpeas give it that classic creamy body, while a small clove of garlic keeps things lively without overpowering the whole spread. Cold water is added gradually until the texture hits that perfect sweet spot — thick enough to hold its shape on a cucumber round but silky enough to spread in one easy swipe. The cucumber slices act as a crisp, refreshing base that makes this feel like a proper appetizer rather than just a dip situation. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together with minimal effort. This is the kind of snack that disappears fast at a party, but it's just as satisfying to make for yourself on a quiet afternoon.
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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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