Roasted Beet Hummus

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Roasted Beet Hummus
Photo: Randy Mayor; Styling: Lindsey Lower

The beet flavor (if not the color) in this dip is very subtle, with a nutty edge from walnuts and walnut oil, concentrated sources of fat and flavor. Pair with crunchy crudités.

Serves 12 (serving size: about 2 1/2 tablespoons)


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1 small red beet
1/4 cup coarsely chopped walnuts
4 garlic cloves, halved
1 teaspoon grated lemon rind
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained


Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes

1. Preheat oven to 450°.

2. Leave root and 1 inch stem on beet; scrub with a brush. Wrap beet in foil. Place on a rimmed baking sheet. Bake at 450° for 35 minutes. Add walnuts and garlic to pan. Bake 7 minutes or until nuts are toasted. Cool 10 minutes. Trim off beet root; rub off skin. Cut beet into quarters.

3. Place garlic in a food processor; process until finely chopped. Add beet, and process until very finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth.

Created date

May 2014

Nutritional Information

Calories 73
Fat 4.4 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 2.8 g
Protein 2 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 134 mg
Calcium 16 mg