Roasted Beet Hummus Recipe

Name: Roasted Beet Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
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 450u00b0 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
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.
4
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290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small red beet, 1/4 cup coarsely chopped walnuts, 4 garlic cloves, halved, 1 teaspoon grated lemon rind, and more.

Yes, Roasted Beet Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beet Hummus

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