There’s something so vibrant and comforting about a well-made hummus, especially when it gets a colorful twist. This Roasted Beet Hummus with Walnuts Recipe brings earthy roasted beets and crunchy walnuts together for a dip that’s as beautiful as it is delicious. Trust me, it’s a total crowd-pleaser and feels like a little celebration with every bite.
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Why You'll Love This Recipe
I honestly adore this Roasted Beet Hummus with Walnuts Recipe because it balances sweet, smoky, and nutty flavors in such an irresistible way. It’s simple, fast, and yet it feels special enough for guests or a cozy snack at home. Plus, it’s a terrific way to sneak extra nutrients into snacks or appetizers.
- Rich, vibrant flavor: Roasting the beets and garlic enhances their natural sweetness and adds that subtle smoky undertone without needing extra spices.
- Texture that delights: The walnuts add a satisfying crunch that contrasts beautifully with the creamy hummus base.
- Easy and quick: You don’t have to spend hours roasting or prepping—this comes together in under half an hour.
- Versatile for serving: It’s perfect as a dip, spread, or even a salad topping, making it great for all kinds of gatherings or just everyday meals.
Ingredients & Why They Work
Every ingredient in this recipe serves a delicious purpose, blending to create that flawless combo of creamy, earthy, and crunchy. They’re easy to find at any grocery store, and a few pantry staples go a long way here.
- Red beets: Fresh and firm beets roast beautifully, bringing sweetness and an earthy depth that’s the star of this hummus.
- Garlic cloves: Roasting mellows the sharpness and adds a subtle caramelized flavor, making it mellow and fragrant.
- Olive oil: A good quality extra-virgin olive oil adds richness and helps blend everything smoothly.
- Chickpeas: The classic hummus base—drained and rinsed canned chickpeas work perfectly for ease without compromising on texture.
- Lemon juice: This brings the brightness and punch that balances the earthiness from the beets.
- Tahini: A creamy sesame paste that adds nuttiness and depth.
- Smoked paprika: Just a hint adds warmth and smoky complexity without overpowering the beets.
- Kosher salt and black pepper: Essential for seasoning and enhancing every flavor in the mix.
- Walnuts: Chopped walnuts provide a toasty crunch to contrast the smooth hummus, plus a lovely nutty flavor.
- Chives and lemon peel: Fresh garnishes that add a pop of color, freshness, and a tiny zing to finish things off.
Make It Your Way
This Roasted Beet Hummus with Walnuts Recipe is a fantastic canvas for your creativity. I love tweaking mine depending on the mood—sometimes a little extra lemon juice for zing, or stirring in some fresh herbs for earthiness. Don’t hesitate to make it yours!
- Add heat: When I want a spicy kick, a dash of cayenne or a bit of harissa stirred in does wonders.
- Different nuts: Swap walnuts with toasted pine nuts, almonds, or pecans for a unique crunch.
- Dairy-free creaminess: For an ultra-smooth version, a spoonful of plain vegan yogurt can be blended in.
- Seasonal twist: In cooler months, I sometimes add a pinch of ground cinnamon or nutmeg to deepen the flavor.
Step-by-Step: How I Make Roasted Beet Hummus with Walnuts Recipe
Step 1: Roast the beets and garlic to bring out their sweetness
Start by preheating your oven to 400°F. Toss the beet cubes and garlic cloves with olive oil, salt, and pepper until they’re just lightly coated. Spread them out on a foil-lined baking sheet so they roast evenly. Keep a close eye on them—it usually takes around 10 minutes for the beets to become tender but still firm enough to give your hummus texture. Roasting the garlic alongside the beets mellows its bite, turning it lovely and sweet. Let them cool briefly once out of the oven before moving on.
Step 2: Blend your classic hummus base
In a food processor or blender, combine the drained chickpeas, lemon juice, tahini, smoked paprika, a pinch of salt, and the olive oil. Give it a whirl until it’s creamy but still has a bit of body—not too smooth. This base layers perfectly with the bright, roasted beets you’re about to add.
Step 3: Combine everything and season to perfection
Add the roasted beets and garlic to the hummus mixture. Blend until smooth, but I like to stop blending a little early for a chunkier texture. This way, you get sweet beet pieces and little bites of garlic to enjoy. Taste your hummus and season with salt and pepper as needed—it’s key to get this just right for maximum flavor.
Step 4: Garnish and serve with love
Finish by sprinkling chopped walnuts on top along with fresh chives and a touch of grated lemon peel. This adds crunch, freshness, and a pretty pop of color. Drizzle a little extra olive oil over everything just before serving for that perfect gleam and richness.
Top Tip
Because I’ve made this Roasted Beet Hummus with Walnuts Recipe more times than I can count, here are a few little tricks that can really elevate your results and keep the process stress-free.
- Roast evenly: Try to keep beet cubes about the same size for uniform roasting, so every bite tastes consistent.
- Let it cool: Don’t add hot beets directly to your food processor—you’ll want them just warm or room temperature to preserve the hummus texture.
- Adjust acidity carefully: Lemon juice brightens the dish but can overpower if you add too much at once. Start small and taste as you go.
- Chunky or smooth: Blend your hummus a few seconds less than you think is needed if you prefer more texture—you can always blend more later!
How to Serve Roasted Beet Hummus with Walnuts Recipe
Garnishes
I love topping my beet hummus with crunchy chopped walnuts because they add that satisfying bite and a toasty flavor that compliments the sweetness. Chopped fresh chives brighten the dish with subtle oniony notes. And the grated lemon peel? It’s my secret weapon for freshness that wakes up every part of the dip. Drizzling a little extra virgin olive oil on top adds richness and that inviting sheen.
Side Dishes
Pair it with warm pita bread, crispy pita chips, or fresh crudités like cucumber, carrot sticks, and bell peppers. For a more substantial spread, I often serve alongside a Greek salad or roasted veggies for a balanced, colorful mezze platter.
Creative Ways to Present
For gatherings, I like to serve this Roasted Beet Hummus with Walnuts Recipe swirled in a shallow bowl, topped with walnuts and herbs, and surrounded by a ring of colorful veggies or flatbreads. It makes for a vibrant centerpiece. You can also pipe it into small glasses for fancy appetizers or spread it on crostini layered with goat cheese for a lovely bite-sized treat.
Make Ahead and Storage
Storing Leftovers
I keep leftover beet hummus in an airtight container in the fridge; it stays great for up to 5 days. I find that the flavors continue to deepen after a day, which means leftovers often taste even better than fresh!
Freezing
You can freeze this hummus but keep in mind the texture might firm up a bit once thawed. I usually portion it into small containers or ice cube trays to thaw sensible amounts at a time. It’s perfect for making in bulk when beets are in season.
Reheating
If your hummus gets chilled or frozen, I let it thaw overnight in the fridge and bring it to room temperature before serving. Just give it a quick stir and maybe a drizzle of olive oil to freshen it up. Avoid microwaving as it can change the flavor and texture.
Frequently Asked Questions:
Canned beets can work in a pinch, but roasting fresh beets really brings out the best flavor and texture. If you do use canned, rinse them well and adjust the seasoning since canned beets may be softer and less sweet.
Absolutely! This Roasted Beet Hummus with Walnuts Recipe is naturally gluten-free and vegan, making it great for a variety of dietary preferences and restrictions.
Yes! You can prepare it a day or two in advance. The flavors will meld beautifully in the fridge, just give it a stir and add fresh garnishes before serving for the best presentation.
It pairs wonderfully with pita bread, fresh vegetables, crackers, or as a spread on sandwiches and wraps. It also tastes fantastic alongside grilled meats or roasted vegetables for a wholesome meal.
Final Thoughts
Making this Roasted Beet Hummus with Walnuts Recipe has been a delightful addition to my kitchen repertoire—I never get tired of its bold flavors and beautiful color. It’s one of those recipes I send to friends because it’s easy to make but makes you feel like a culinary rock star. You’ll enjoy its balance of sweet, smoky, and nutty with every creamy, crunchy bite — I promise it might just become your new favorite snack or party staple.
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Roasted Beet Hummus with Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Roasted Beet Hummus offers a vibrant twist on classic hummus with roasted red beets adding natural sweetness, earthiness, and a stunning color. Blended with chickpeas, garlic, lemon juice, and tahini, and topped with walnuts, chives, and lemon peel, this spread is perfect as an appetizer or snack.
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
Garnishes
- ⅓ cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the beets and garlic.
- Toss Beets and Garlic: In a bowl, combine the peeled garlic cloves and red beet cubes with some olive oil, kosher salt, and black pepper, tossing until everything is lightly coated.
- Roast Beets and Garlic: Spread the beet and garlic mixture in a single layer on a foil-lined baking sheet and roast in the oven until tender, about 10 minutes.
- Prepare Hummus Base: In a food processor or blender, add drained chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil. Puree until the mixture is mostly smooth but still slightly chunky.
- Add Roasted Beets and Garlic: Once the roasted beets and garlic are cool enough to handle, add them to the hummus base in the food processor and continue pureeing until smooth. Leave texture a bit chunky if you prefer.
- Season and Garnish: Taste and adjust seasoning with salt and black pepper. Transfer the hummus to a serving dish and garnish with chopped walnuts, chopped chives, and grated lemon peel. Drizzle with additional olive oil if desired.
Notes
- You can roast the beets until fork-tender if preferred; 10 minutes is sufficient for small cubes but longer roasting will deepen the flavor.
- For a smoother texture, increase blending time or add additional olive oil or lemon juice to thin.
- Tahini can be substituted with sunflower seed butter for a nut-free option.
- To save time, canned cooked beets can be used instead of roasting fresh beets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
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