Turkey Free Beet Hummus Cucumber Rounds
Roasted beet gives this hummus a stunning magenta color that makes any appetizer spread look like it came straight from a restaurant kitchen. The beet gets wrapped in foil and roasted until completely tender, then blended with chickpeas, tahini, lemon juice, garlic, and cumin into a silky, earthy dip with just the right amount of brightness. Spooned onto crisp cucumber rounds, it becomes a two-bite snack that's as satisfying to eat as it is beautiful to look at. This is the kind of recipe that naturally sidesteps any poultry concerns without any substitutions or workarounds — every ingredient here is simply fresh, plant-based, and wholesome. A drizzle of good olive oil and a pinch of flaky sea salt over the top pull the whole thing together with minimal effort. Whether you're putting together a party platter or just want a light snack that feels 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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