Roasted Beet Hummus1
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
- 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
- Preheat oven to 450ºF. Scrub beet and wrap in foil. Bake for 35 minutes on a baking sheet.
- Add walnuts and garlic to a pan and bake 6 – 7 minutes or until nuts are toasted. Cool about 10 minutes.
- Cut beet into quarters.
- Add all ingredients to large bowl and mix.
- 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.