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Beet Hummus with Blue Cheese and Walnuts

Photo: Jennifer Causey; Styling: Lindsey Lower


Serves 8 (serving size: about 3 tablespoons)

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. 


  • 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)

Nutrition Information

  • calories 87
  • fat 4.8 g
  • satfat 1.1 g
  • sodium 181 mg

How to Make It

  1. 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.