Photo of Beet hummus on cucumber rounds by WW

Beet hummus on cucumber rounds

Points® value
Total Time
20 min
20 min
Hummus is a Middle Eastern dip made from chickpeas (also called garbanzo beans), garlic, lemon juice, and tahini, a sesame paste. This recipe relies on the convenience of store-bought hummus blended with earthy beets for the infusion of another serving of vegetables. Save even more time by purchasing already cooked beets, found in the refrigerated part of the produce section. Cucumber rounds are a terrific veggie for dipping, but consider the produce section your oyster and try this dip with jicama, zucchini, yellow squash, or bell pepper slices too. It would be a vibrant centerpiece of a colourful crudité platter whenever you are entertaining a crowd.


Cooked beets

50 gm, (about 1 small beet)

Plain hummus

1 cup(s)

English cucumber

24 slice(s), 1 inch thick

Fresh dill

24 sprig(s), small


  1. In a food processor, pulse beet until chopped. Then add hummus and process until smooth. On each cucumber slice, place 1 tbsp beet hummus. Top with dill sprig.
  2. Serving size: 1 garnished cucumber slice