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.
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
How to Make It
Preheat oven to 450°.
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.
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.
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I agree with the other reviewer that as written the recipe is a little bland. I tripled the amount of garlic and added a lot more lemon too (maybe doubled) and it was very good and a hit at book club. If I make it again I will probably add even more garlic and perhaps roast it longer with an olive oil drizzle to bring out the sweetness to compliment the beets. Overall, very good and looks beautiful on the table.