Pregnancy Friendly Beet Hummus Cucumber Rounds
Vibrant, creamy, and almost too pretty to eat, these little bites pack a serious nutritional punch that makes them especially appealing when you're eating for two. Roasted beet brings natural sweetness and a gorgeous magenta color, while chickpeas and tahini add plant-based protein and healthy fats — exactly the kind of wholesome fuel that supports a growing pregnancy. Fresh lemon juice and a touch of garlic keep the flavor bright and lively without relying on anything processed or questionable. Crisp English cucumber rounds serve as the base, so you get a satisfying crunch in every bite without any crackers or refined carbs. The whole thing comes together in a food processor, making it genuinely low-effort even on days when energy is hard to come by. Serve them on a platter with a drizzle of olive oil and a scatter of fresh parsley, and they look impressive enough for a gathering but easy enough for a quiet afternoon snack at home.
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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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