Turmeric Free Beet Hummus Cucumber Rounds
That vivid magenta hummus gets its color entirely from a roasted beet, making it one of the most visually striking appetizers you can put on a table without reaching for any spice blends that might sneak in unwanted ingredients. The beet is foil-roasted until completely tender, then blended with chickpeas, tahini, lemon juice, garlic, and a touch of cumin for a dip that's earthy, bright, and just a little nutty. Spooned onto cool, crisp cucumber rounds, each bite is refreshing and satisfying in a way that feels far more impressive than the effort involved. For anyone avoiding turmeric — whether for sensitivity, medication interactions, or personal preference — this recipe is a genuinely safe and delicious option, since the gorgeous color comes purely from the beet itself. Store-bought hummus and many seasoning blends can be tricky territory, but making it from scratch here means you know exactly what's in every spoonful. A drizzle of good olive oil and a scatter of fresh parsley and flaky sea salt finish things off beautifully. These rounds disappear fast at parties, so consider doubling the hummus batch while you're at it.
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!