Dips don’t get better than this: smoky roasted beetroot and roasted walnut hummus with the addition of sweet roasted garlic. Perfect for an afternoon snack, tapas or accompaniment with drinks on a Friday night.
The first time I made this I couldn’t stop eating it. I could have easily had it for breakfast, lunch and dinner! Breakfast on toast with avocados, lunch with vegetable crudités and pitta bread, dinner with falafel and crispy vegetable wraps. It’s so easy to make and you will have enough to last you for two days ….if you can stop eating it that is!
Why You Will Love This Recipe For Roasted Beetroot & Walnut Hummus
- HEALTHY. As well as being utterly delicious at least you know what you are eating is healthy. When you have absolutely no guilt then you can enjoy it even more!
- DELICIOUS. The smokiness of the beetroot combined with sweet roasted garlic and tahini means you are getting the ultimate experience in deliciousness.
- VERSATILE. You can have it on its own as a snack with pitta bread, for breakfast with sourdough toast and avocado or as part of a main meal. I love it on a wrap with falafel and crispy veg.
- SIMPLE TO MAKE. You simply just roast the beetroot and garlic then add all the ingredients to the blender then voila you have a perfectly made roasted beetroot and walnut hummus. Easier than nipping down to your local deli!
- PRETTY. I don’t often add this as reason but honestly the colour says it all. The naturally pink colour it produces makes you do a double take. And if you garnish it with crunchy chickpeas, seeds and edible flowers it’s like going on a first date with someone you really like. And while I never judge a book by it’s cover you actually can because it looks and tastes sublime!
Let’s Talk About The Ingredients
- Beetroot. I use organic fresh beetroot. The reason being is toasted beetroot gives a smoky and slightly sweet flavour which only roasting can give. While you can use pre packed cooked beetroot if you’re in a rush it’s just not the same. Beetroot powders also don’t give the same result. By roasting the beetroot in tin foil it prevents it from burning or crusting over. I found this out the hard way.
- Garlic. Ok so in most of the hummus I make I use raw uncooked garlic but believe me when I say roasted garlic is one of the most distinct flavours in this hummus. It harmonises well with the beetroot and walnut to give it the smoky sweetness this hummus needs. And it’s easier than peeling the garlic before cooking as you simply roast it in its skin and the then squeeze it out when required.
- Chickpeas. This is the common ingredient (along with tahini) in most hummus recipes. Although it is a legume it also has an earthy nutty taste which is why it goes so well with nuts and tahini.
- Walnuts. I have made this recipe without walnuts but it feels like it is missing something. Raw walnuts can often taste bitter but by roasting them it gets rid of the bitter taste to give rise to a less astringent nutty flavour. By roasting the walnuts it brings the natural oils to the surface to enhance the flavour.
- Tahini. A hummus without tahini is like having chips without ketchup (or Mayo!). It has an earthy wholesome flavour unlike other nut butters as it can be slightly more bitter. But because the beetroot and garlic are sweet it offsets this perfectly. If you don’t like a strong tahini taste then use a lighter tahini.
- Olive Oil. As well as being highly anti oxidant extra virgin olive oil is a welcome addition to the roasted beetroot and walnut hummus. It has a fruity, nutty and peppery taste all rolled into one. I would only use extra virgin olive oil as this is olive oil in it’s purest healthiest form.
- Lemon Juice. This is another essential ingredient to give the recipe that citrus zing! You can replace it with lime juice if you prefer.
If you like this you will love my recipe for Skinny Fish Tacos. This will go well with the tacos!Print
Roasted beetroot & walnut hummus made with smoky roasted beetroot, roasted garlic and crushed roasted walnuts
200g fresh beetroot
1 garlic clove
280g drained and cooked chickpeas
2 tablespoons light tahini
2 tablespoons extra virgin olive oil
salt, to taste
1 teaspoon lemon juice
Extra chickpeas to garnish
1 tablespoon mixed seeds
Preheat the oven to 200˚C.
Begin by wrapping the unpeeled beetroot in tin foil and roast for 1 hour. Test to see if the beetroot is firm but cooked. If not return it to the oven until it is cooked. Leave to cool, remove the skin and cut into quarters.
Place unpeeled cloves of garlic on a baking tray, drizzle with olive oil and roast for 20 minutes or until soft. Leave to cool and squeeze out of the skin until required.
Roast the walnuts in the oven for 10 minutes checking after 5 minutes to avoid over roasting. Leave to cool.
Blitz the walnuts in a food processor until roughly chopped, add the chickpeas and blitz until well combined.
Add the tahini, olive oil and lemon juice and blend until smooth. Season with salt and extra lemon juice if required.
Roast a handful of chickpeas in a hot oven for 10 minutes or until crispy. Garnish with seeds and crispy chickpeas.
Serve with seeded crackers, vegetable crudités or toasted pitta bread. Also delicious in a wrap.
You can omit the walnuts if required
Add some chilli flakes to spice it up
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snacks
- Method: Blender
- Cuisine: Greek