Roasted Beet Hummus with Walnuts Recipe
This Roasted Beet Hummus combines the earthy sweetness of roasted beets with the creamy texture of traditional hummus, enhanced by garlic, tahini, and a smoky paprika kick. Garnished with toasted walnuts, fresh chives, and lemon peel, it’s a vibrant, nutritious dip perfect for snacks, appetizers, or a healthy side.
CourseAppetizer
CuisineMediterranean
KeywordRoasted beet hummus, beet hummus recipe, healthy hummus dip, Mediterranean appetizer, vegetarian dip, roasted vegetables hummus, smoky beet hummus, Roasting
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings8 servings
Calories90kcal
Ingredients
Main Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- black pepper, to taste
Garnish
- ⅓ cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the beets and garlic.
- In a bowl, combine the peeled garlic cloves and beet cubes with some olive oil, kosher salt, and black pepper. Toss well to coat all pieces evenly.
- Spread the coated beets and garlic in a single layer on a foil-lined baking sheet. Roast in the oven for about 10 minutes, or until the beets are tender when pierced with a fork.
- While the beets are roasting, add chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil into a food processor or blender. Pulse until the mixture is smooth but still slightly chunky.
- Once the roasted beets and garlic have cooled enough to handle, add them to the food processor. Puree the mixture until smooth, leaving some texture if you prefer a chunkier hummus.
- Taste and season with additional salt and black pepper as needed. Transfer the hummus to a serving bowl and top with chopped walnuts, fresh chopped chives, and grated lemon peel for a bright, crunchy finish.
Notes
- You can roast the beets and garlic longer if you prefer them more caramelized and sweeter.
- For a nuttier flavor, toast the walnuts lightly before chopping and adding as garnish.
- If you want a smoother hummus, blend it longer until the texture is creamy to your liking.
- Feel free to use canned or cooked chickpeas, but rinse well for best flavor and texture.
- This hummus keeps well refrigerated for up to 4 days in an airtight container.
- Serve with pita bread, fresh veggies, or use as a spread for sandwiches.
Nutrition
Serving: 2 tablespoons | Calories: 90kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 160mg | Fiber: 3g | Sugar: 3g