Walnut Free Beet Hummus Cucumber Rounds
These vibrant little bites are as stunning to look at as they are satisfying to eat — the deep magenta hummus against cool, crisp cucumber makes for a snack that genuinely stops people in their tracks. A whole roasted beet is the secret here, blended with chickpeas, tahini, lemon juice, and cumin until the mixture is silky smooth and just thick enough to hold its shape on each round. Roasting the beet first coaxes out a natural sweetness that balances the brightness of the lemon and the nuttiness of the tahini beautifully. Store-bought dips can be a minefield when you're avoiding certain nuts, since shared equipment and vague labeling make it hard to feel confident — making your own from scratch means you know exactly what's in every spoonful. The assembly couldn't be more straightforward: slice, spoon, drizzle, and scatter a little flaky salt and fresh parsley on top for a finish that looks like it came from a catering spread. These are ideal for entertaining, easy snacking, or whenever you want something that feels a little special without much effort.
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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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