Beetroot and Walnut Hummus

This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.

purple-humus-silvia-baldini

Beetroot and Walnut Hummus
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Units:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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