Roasted Beet Hummus

 Recipe
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.

Yield:

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

Recipe from

Cooking Light

Recipe Time

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

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kimberly Holland,

July 2014
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