Shellfish Free Beet Hummus Cucumber Rounds
Roasted beet transforms a classic chickpea dip into something strikingly vibrant, and spooning it onto crisp cucumber rounds makes for a bite-sized appetizer that looks almost too pretty to eat. The beet gets wrapped in foil and slow-roasted until completely tender, which deepens its natural sweetness and gives the hummus that gorgeous magenta color you just can't fake. Tahini, fresh lemon juice, garlic, and a touch of cumin round everything out into a dip that's earthy, bright, and just a little smoky. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The cucumber base keeps things light and refreshing, acting as a cool, crunchy contrast to the rich, creamy hummus on top. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole platter together with minimal effort. Whether you're putting out snacks for a crowd or just treating yourself to something a little special, these rounds deliver serious flavor with very little fuss.
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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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