Tree Nut Free Beet Hummus Cucumber Rounds
That vivid magenta color alone is enough to stop guests in their tracks, and the flavor absolutely delivers on the promise. Roasting the beet before blending it into the chickpea base coaxes out a natural sweetness that balances beautifully against bright lemon juice, earthy tahini, and a whisper of cumin. Every ingredient here is straightforwardly plant-based and naturally free of tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour or cashew cream showing up where it doesn't belong. The cool, crisp cucumber rounds make the perfect vessel — sturdy enough to hold a generous spoonful of hummus without going soggy, and refreshing against the rich, savory spread. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole platter from snack to something you'd genuinely be proud to set out at a dinner party. It's the kind of appetizer that disappears fast, so consider doubling the hummus batch — it keeps well and is just as good scooped up with pita or raw veggies the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!