Rice Free Beet Hummus Cucumber Rounds

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(3)

That vivid magenta hummus isn't just a showstopper on the platter — it's built from a roasted beet blended with chickpeas, tahini, lemon, and cumin into something silky, earthy, and just a little tangy. Roasting the beet low and slow in foil is the move here; it concentrates the sweetness and makes the skin slip right off, so the flavor that goes into the food processor is genuinely deep and rich. The whole thing comes together without a single grain of rice or any starchy filler, making it a naturally clean, wholesome bite that doesn't require any substitutions or workarounds. Spooned onto cool, crisp cucumber rounds, it becomes an appetizer that feels elegant without any real effort. The cucumber acts as the perfect edible vessel — refreshing and sturdy enough to hold a generous dollop without flopping. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together beautifully. Whether you're feeding a crowd or just snacking, these little rounds disappear fast.

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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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