Vegan Beet Hummus Cucumber Rounds

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(3)

That vivid magenta color alone is enough to stop a party in its tracks. A whole roasted beet gets blended with chickpeas, tahini, lemon juice, and a touch of cumin to create a hummus that's earthy, bright, and surprisingly creamy — all without a drop of dairy or animal product in sight. Cool cucumber rounds stand in for crackers or bread, keeping things light and refreshing while giving every bite a satisfying crunch. The roasting step is what makes this recipe special: it coaxes out the beet's natural sweetness and gives the finished dip a depth that canned or pre-cooked beets just can't match. Everything here is whole-food and plant-based by nature, so there's no swapping or substituting required — it just works. A drizzle of good olive oil and a pinch of flaky salt at the end pull the whole platter together and make it look far more impressive than the effort involved. Whether you're putting together a spread for guests or just want a snack that actually feels like something, these little rounds deliver every time.

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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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