Roasted Beet Hummus


I had friends over for a BBQ last weekend and on my menu were roasted red beets – so easy and delicious! I had some leftovers and while I was wondering what to do with them,  I just happened to come across an old issue of Cooking Light and lo and behold – I came across this roasted beet hummus. It was a sign from above and I new I had to try it!

Beets are a highly nutritious root vegetable with unique pigment antioxidants. They are low in calories and loaded with vitamins, minerals and fiber, too!  

Roasted Beet Hummus

Roasted Beet Hummus


  • 1 red beet
  • ¼ cup walnuts, chopped
  • 4 garlic cloves, peeled and halved
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup water
  • 2 tablespoons walnut oil
  • ¾ teaspoons ground black pepper
  • ½ teaspoon salt
  • 1 (15 oz.) can chickpeas, rinsed and drained


  1. Preheat oven to 450ºF. Scrub beet and wrap in foil. Bake for 35 minutes on a baking sheet.
  2. Add walnuts and garlic to a pan and bake 6 – 7 minutes or until nuts are toasted. Cool about 10 minutes.
  3. Cut beet into quarters.
  4. Add all ingredients to large bowl and mix.
  5. In 2 or 3 batches, add mixture to the tall NutriBullet cup and extract until smooth.

This hummus is super creamy and flavorful. The beet flavor is subtle, with a nutty edge from the walnuts and walnut oil. The color is a beautiful burgundy red and it adds so much visually to the dish as well. It’s perfect with pitas, veggies or as a spread. The best part, it’s simple to make, can be prepared in advance and will keep in the fridge for about a week, making it a perfect weekday lunch alternative or take-along snack.

As always, please feel free to take creative liberties.  


Kim Pontius