Yeast Free Beet Hummus Cucumber Rounds
Roasted beet gives this hummus a vivid magenta color that makes any snack spread look instantly impressive, and the flavor is earthy, bright, and just a little nutty from the tahini. Cucumber rounds stand in as the base, keeping things light and refreshing while giving every bite a satisfying crunch. Because the whole spread is built from whole, simple ingredients — chickpeas, lemon, garlic, cumin, olive oil — there's nothing hidden to worry about, and it naturally sidesteps the fermentation-based ingredients that can be tricky to avoid. Roasting the beet first is the real secret here; it deepens the sweetness and makes the hummus silky smooth once it hits the food processor. The result is thick enough to hold its shape on each round but creamy enough to spread with the back of a spoon in one easy swipe. A drizzle of olive oil and a pinch of flaky sea salt at the end pull everything together and make it look like something you'd order at a restaurant. This one is equally at home on a weeknight snack board or a party platter.
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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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