Roasted Beet Hummus

5 Reviews
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Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 12 (serving size: about 2 1/2 tablespoons)
By Kimberly Holland
July 2014
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

emcole's Review

dinemag
October 18, 2014
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.

dinemag's Review

rivahgal
October 03, 2014
Easy to make and healthy, but very mediocre in flavor. Perhaps adding in some feta would help when serving it. It is highly unlikely that I will make this again.

rivahgal's Review

JNBank
August 12, 2014
N/A

JNBank's Review

emcole
August 03, 2014
N/A

agavegal's Review

agavegal
July 15, 2014
N/A