Roasted Beet and Walnut Hummus

Experience the vibrant flavors of Roasted Beet and Walnut Hummus. This recipe combines creamy chickpeas with the earthy sweetness of roasted beets and the crunch of walnuts, offering a delightful twist on traditional hummus. The hummus’ deep pink color adds a vibrant touch to any spread, making it an attractive choice for any occasion. Enhanced with garlic and lemon, it delivers a flavorful and nutritious snack. Pair it with pita bread, veggie sticks, or use it as a spread on sandwiches to enjoy a healthy and flavorful treat.

Ingredients

• 1 medium beet, roasted and chopped
• 1 cup walnuts, toasted
• 1 15 oz can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beet in aluminum foil and roast for 45 minutes or until tender. Allow to cool, peel, and chop.
3. In a dry skillet over medium heat, toast the walnuts for 3 to 5 minutes, stirring frequently until fragrant. Allow to cool.
4. In a food processor, combine the roasted beet, toasted walnuts, chickpeas, garlic, lemon juice, olive oil, salt, and black pepper.
5. Blend the ingredients until smooth and creamy, scraping down the sides as needed.
6. Taste the hummus and adjust salt and lemon juice if necessary.
7. Transfer the hummus to a serving bowl and refrigerate for at least 30 minutes to let the flavors meld.
8. Serve with pita bread, veggie sticks, or as a spread on sandwiches.

Keywords: Snack, Hummus, Beet, Walnut, Chickpeas

Spice Rack: Salt, Black Pepper

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