Ingredients
Scale
- For the Roasted Beets & Hummus:
- 2 medium Beets (approx. 1 lb/450g): Washed, trimmed, and peeled. These are the star, providing color and earthy sweetness.
- 1 tablespoon Olive Oil: Plus extra for drizzling; for roasting the beets and enriching the hummus.
- 1 can (15-ounce/425g) Chickpeas (Garbanzo Beans): Rinsed and drained. The creamy base of our hummus.
- 1/4 cup (60ml) Tahini: Good quality tahini is key for authentic hummus flavor and creaminess.
- 1/4 cup (60ml) Fresh Lemon Juice: Adds brightness and tang to cut through the richness.
- 1–2 cloves Garlic: Minced, or more to taste; for that essential pungent kick.
- 1/2 teaspoon Ground Cumin: Adds a warm, earthy spice note.
- 1/4 teaspoon Smoked Paprika (optional): For a hint of smoky depth.
- 1/2 teaspoon Salt: Or to taste; enhances all the flavors.
- 2–4 tablespoons Ice Water: To achieve the perfect creamy consistency.
- For the Cucumber Cups:
- 2–3 large English or Seedless Cucumbers: Washed well. These will form our fresh, edible cups.
- Optional Garnishes:
- Fresh Dill or Parsley: Chopped, for a pop of green and fresh flavor.
- Toasted Sesame Seeds or Everything Bagel Seasoning: For texture and visual appeal.
- A drizzle of good quality Olive Oil: For extra richness on top.
- Crumbled Feta Cheese (if not vegan): For a salty, tangy counterpoint.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F (200°C).
- Peel the beets and chop them into 1-inch (2.5 cm) cubes.
- On a baking sheet, toss the beet cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer.
- Roast for 25-35 minutes, or until tender when pierced with a fork. The roasting process caramelizes the natural sugars in the beets, making them sweeter and less “earthy.”
- Remove from oven and let them cool slightly for about 10-15 minutes. This makes them easier to handle and helps them blend smoother.
- Prepare the Hummus:
- In the bowl of a food processor, combine the rinsed and drained chickpeas, tahini, fresh lemon juice, minced garlic, ground cumin, smoked paprika (if using), and salt.
- Add the slightly cooled roasted beet cubes to the food processor.
- Process the mixture until it’s roughly combined. It will likely be quite thick at this stage.
- With the food processor running on low, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches your desired creamy consistency. Using ice water makes the hummus exceptionally smooth and fluffy. Scrape down the sides of the bowl as needed.
- Taste the hummus and adjust seasonings if necessary. You might want more salt, lemon juice, or cumin. Blend again briefly to incorporate any additions.
- Create the Cucumber Cups:
- Wash the cucumbers thoroughly. You can leave the skin on for color and nutrients, or peel stripes for a decorative effect, or peel them completely if preferred.
- Trim off the ends of each cucumber.
- Cut the cucumbers into thick slices, about 1.5 to 2 inches (4-5 cm) tall. These will be the walls of your cups.
- Using a small spoon (a grapefruit spoon or a 1/2 teaspoon measuring spoon works well) or a melon baller, carefully scoop out the center of each cucumber slice, leaving about a 1/4-inch (0.5 cm) base at the bottom and sides to form a cup. Be gentle to avoid piercing through the bottom. Discard or save the scooped-out cucumber flesh for salads or smoothies.
- Assemble the Roasted Beet Hummus Cups:
- Carefully spoon or pipe the roasted beet hummus into each cucumber cup. For a prettier presentation, you can use a piping bag with a star tip.
- Arrange the filled cucumber cups on a serving platter.
- If desired, garnish with a sprinkle of fresh dill or parsley, toasted sesame seeds, a tiny drizzle of olive oil, or a crumble of feta cheese.
- Chill and Serve:
- For the best flavor and texture, chill the assembled Roasted Beet Hummus Cups in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld and the cucumber cups to stay crisp. Serve chilled.
Nutrition
- Serving Size: one normal portion
- Calories: 120