Cucumber Beetroot Hummus Canape

4 from 3 votes

Start your dinner with these Cucumber beetroot hummus canape's. Its healthy, easily made, delicious and also looks beautiful. I topped them with some raisins and cashew for a little sweet flavour in every bite.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Served AsSnacks
CuisineSoul Food
Servings 6


  • 1 small roasted beetroot
  • 1/2 cup cooked chickpeas
  • Zest of one large lemon
  • Juice of 1/2 lemon
  • 2 garlic cloves
  • 1/2 tsp black pepper
  • Salt
  • 1/4 cup extra virgin olive oil
  • 2 medium cucumber
  • Sesame seeds
  • Few raisins and cashews
  • Few mint leaves for garnishing


  • Roast the beetroot in oven for 10 minutes at 200°C.
  • Once the beetroot is cooled down peel and quarter it and place it in the food processor or a grinder.
  • Blend until only small bits of beetroot remains.
  • Now add the remaining ingredients except olive oil and blend until smooth.
  • Drizzle in olive oil as the hummus is mixing.
  • Taste and adjust seasoning if it's required . If its too thick then you can add little water to adjust the consistency. Once done keep aside.
  • Take a cucumber, cut into 2 inch of thickness.
  • Add half a spoon of beetroot hummus.
  • Season with cashews, raisins, white sesame seeds and a mint leaf and Serve!!


You can also add pinenuts from top.
You can have use the beetroot hummus as a sandwich spread, dip for any starter or can be paired up with carrots too.

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4 from 3 votes

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Prabhleen Kaur
Prabhleen Kaur

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