Pistachio 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 deep magenta color comes entirely from a roasted beet, which gets foil-wrapped in the oven until it's meltingly tender before being blended with chickpeas, tahini, lemon juice, garlic, and cumin into a silky, earthy spread. Many store-bought hummus blends and flavored dips can be processed on shared lines with tree nuts, so making your own from scratch is a smart way to keep things clean and worry-free. Every ingredient here is straightforwardly nut-free by nature — no swaps or substitutions needed, just real, simple produce and pantry staples. The cucumber rounds act as a light, refreshing base that keeps things fresh and low-effort, no crackers or bread required. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole platter together with barely any extra work. Whether you're setting out a party spread or just want a satisfying afternoon snack, this one is hard to beat for color, flavor, and ease.
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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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