Walnut beet hummus

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This package-free hummus is a love letter in saturated chickpeas. With the addition of vibrant, red beets this must-try spread takes on the slightest sweetness. Rich in color, the pairing of toasted walnuts brings out a savory umami that makes for the perfect pairing. This dip is quickly becoming a regular in my weekly rotation–I’m dolloping on veggie bowls, mixing up salad dressings, and yes, sometimes just digging in with a spoon.

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a glass bowl of chickpeas soaking
walnut beet hummus side view on decorative table

Another great use for your garbanzo beans from scratch, getting in the habit of soaking your beans the night before will help make hummus a part of your regular routine. (You were thinking about it, right?) After cooking, make sure you save your leftover brine (aka aquafaba) to make soups, stock, grains, and these epic seedy seaweed crackers. Might as well just test those together.

A pro tip–when blending ingredients, start with your toasted walnuts to get the smoothest blend.

Share with friends, or more realistically, save it for your next indulgent girl dinner.

Walnut beet hummus   by

Toasted walnuts and sweet, red beets are a match made in hummus heaven. An easy, vegan spread you'll want in just about every meal.

makes: Approx 15 servings (1/4 per) | prep time: 10 min | cook time: 20 min | total time: 30 min

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overhead view of walnut beet hummus decorative spread

Ingredients

  • 3 cups cooked chickpeas (1 cup dried chickpeas will yield approx 3 cups cooked, if using canned chickpeas, 2 cans)
  • 2 medium beets (save your greens for your next salad or sautee)
  • 1 cup walnuts
  • 5-6 cloves garlic
  • 1/3 cup olive oil, plus 2 tbsp for sautee
  • 1/4 cup tahini
  • 1-2 tsp kosher salt (to taste)
  • 1 lemon, juiced

To-Do's

  1. Fill a medium pot approx halfway with water. Add palmful of kosher salt. Bring to boil.
  2. While water is heating, drain your cooked chickpeas. Set aside. Reserve brine for later use (can store in fridge for 2-3 weeks.)
  3. Wash your beets, keep skins on. Cut into rough 1/2″ pieces. Once water is boiling, add in and cook until fork tender. Approx 20-25 minutes.
  4. While beets are cooking, warm a small saucepan. Add in walnuts on medium heat and toast 3-4 minutes, until fragrant. Set up food processor and pour walnuts in.
  5. Slice garlic. Using the same pan, heat 1-2 tbsp of olive oil. Add garlic and sautee for 3-4 minutes, until golden brown. Set aside.
  6. Blend walnuts until smooth.
  7. Once beets are cooked, strain water. Add beets and chickpeas to food processor bowl. Blend for 30 seconds.
  8. Add in tahini, olive oil, 1 tsp salt, and half lemon juice. Blend until smooth.
  9. Taste and add remaining salt and lemon juice, as needed. Blend to combine.
  10. Scoop out and enjoy! Best served with these seedy seaweed crackers, or anything you’re craving.
  11. Keeps well in fridge up to two weeks.

Notes

If you are making chickpeas from scratch, feel free to add in chopped beets and cook together to speed up the process. You can still use the leftover aquafaba.

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