Roasted Beet Hummus

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 4.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 2.8g
  • Protein: 2g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 134mg
  • Calcium: 16mg

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. 1. Preheat oven to 450°.
  2. 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. 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.

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