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Roasted Beet Hummus

Aug 26, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This sensational looking dish requires 15 minutes hands-on time, plus an hour to roast the beet. As with many of the dishes involving beets from past columns I try to get the beet out of the way and roast it while I’m doing work around the house. Chickpeas, chopped walnuts, garlic, lemon rind, and lemon juice comprise the base of the dip. The beet flavor is actually very subtle with notes of nuttiness from the walnut. Pair the hummus with crudités such as sweet bell peppers, broccoli, and radishes.

Ingredients – Serves 12
  • 1 small red beet
  • ¼ cup coarsely chopped walnuts 
  • 4 garlic cloves, halved
  • 1 teaspoon grated lemon rind
  • ¼ cup water 
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained


1. Preheat oven to 450°.

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.

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.

“Roasted Beet Hummus.” The Best of Cooking Light: 97 All-Time Top-Rated Recipes. Time Inc. Lifestyle Group 2015. Print.

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