Roasted Beet and Walnut Hummus

Roasted Beet and Walnut Hummus

Earthy roasted beets turn classic hummus a vivid magenta with a subtly sweet, nutty finish.

Total 1 hr 15 min Makes 16 oz Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Sesame

Roasting the beets concentrates their natural sweetness, which balances the tahini and toasted walnuts in this creamy dip. Blended until silky and finished with lemon and cumin, it works well as a vibrant appetizer, a sandwich spread, or a colorful addition to a mezze platter.

Ingredients

  • 2 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting
  • 1 can chickpeas (15 ounces), drained and rinsed
  • 1/3 cup tahini
  • 1/3 cup walnuts, toasted
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 tablespoons water, as needed
  • 2 tablespoons walnuts, chopped, for garnish

Method

  1. Preheat the oven to 400°F. Rub the beets with 1 tablespoon olive oil, wrap tightly in foil, and place on a baking sheet.

  2. Roast the beets until a knife slides in easily, 45 to 55 minutes.

  3. Unwrap the beets and let cool for 10 minutes, then peel using a paper towel to rub off the skins. Cut into chunks.

  4. In a food processor, combine the roasted beets, chickpeas, tahini, toasted walnuts, lemon juice, garlic, 2 tablespoons olive oil, cumin, and salt.

  5. Process until mostly smooth, scraping down the sides as needed, 1 to 2 minutes.

  6. With the processor running, add water 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency.

  7. Taste and adjust salt or lemon juice as needed, then transfer to a serving bowl.

  8. Drizzle with olive oil and sprinkle with chopped walnuts before serving.

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Rate this recipe

★ 4.3 (1)

Roasted Beet and Walnut Hummus

Roasting the beets concentrates their natural sweetness, which balances the tahini and toasted walnuts in this creamy dip. Blended until silky and finished with lemon and cumin, it works well as a vibrant appetizer, a sandwich spread, or a colorful addition to a mezze platter.

1 hr 15 min 16 oz 165 cal

Ingredients

  • 2 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting
  • 1 can chickpeas (15 ounces), drained and rinsed
  • 1/3 cup tahini
  • 1/3 cup walnuts, toasted
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 tablespoons water, as needed
  • 2 tablespoons walnuts, chopped, for garnish

Method

  1. 1

    Preheat the oven to 400°F. Rub the beets with 1 tablespoon olive oil, wrap tightly in foil, and place on a baking sheet.

  2. 2

    Roast the beets until a knife slides in easily, 45 to 55 minutes.

  3. 3

    Unwrap the beets and let cool for 10 minutes, then peel using a paper towel to rub off the skins. Cut into chunks.

  4. 4

    In a food processor, combine the roasted beets, chickpeas, tahini, toasted walnuts, lemon juice, garlic, 2 tablespoons olive oil, cumin, and salt.

  5. 5

    Process until mostly smooth, scraping down the sides as needed, 1 to 2 minutes.

  6. 6

    With the processor running, add water 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency.

  7. 7

    Taste and adjust salt or lemon juice as needed, then transfer to a serving bowl.

  8. 8

    Drizzle with olive oil and sprinkle with chopped walnuts before serving.