Seed Oil Free Beet Hummus Cucumber Rounds
That vivid magenta hummus isn't just eye-catching — it's built entirely on whole, clean ingredients that make it a natural fit for anyone avoiding industrially processed seed oils. Extra virgin olive oil does all the heavy lifting here, lending a fruity richness that canola or sunflower oil simply can't match. Roasting the beet first deepens its earthy sweetness, and when it gets blended with chickpeas, tahini, lemon juice, and cumin, the result is a hummus that tastes genuinely complex without a single shortcut. Spooned onto cool, crisp cucumber rounds, it becomes a snack or appetizer that feels both light and satisfying at the same time. The whole thing comes together in a food processor, so the effort is minimal even though the presentation looks like something from a catering spread. A drizzle of olive oil and a pinch of flaky sea salt at the end tie everything together beautifully.
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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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