Beet Hummus with Blue Cheese and Walnuts

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Beet Hummus with Blue Cheese and WalnutsRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

We love creating innovative hummus recipes, and Beet Hummus with Blue Cheese and Walnuts is no exception. This beautiful, crimson-colored dip is made with chickpeas, tahini, beets and garlic. 

Serves 8 (serving size: about 3 tablespoons)


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1 tablespoon tahini (roasted sesame seed paste)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 (15-ounce) can unsalted chickpeas, rinsed and drained
1/4 teaspoon kosher salt
3 tablespoons water
1 garlic clove
1 3-ounce beet, peeled
Parchment paper
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 tablespoons crumbled blue cheese
1 1/2 tablespoons chopped toasted walnuts
1 tablespoon microgreens (optional)


Combine tahini, lemon juice, olive oil, chickpeas, 1/4 teaspoon kosher salt, water, and garlic clove in the bowl of a food processor. Wrap beet in parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; quarter beet. Add beet, honey, 1/4 teaspoon kosher salt, and black pepper to food processor with chickpea mixture; process until smooth. Top hummus with blue cheese, walnuts, and microgreens, if desired.

Created date

February 2015

Nutritional Information

Calories 87
Fat 4.8 g
Satfat 1.1 g
Sodium 181 mg