Bright Red Beet Hummus

By • October 28, 2013 14 Comments

Author Notes: Inspired by Clotilde Dusoulier and Hugh Fearnley-Whittingstall. Adapt freely to your own likes or dislikes.Nicholas Day


Makes a medium-sized bowl of hummus

  • 1 pound cooked beets (I roast mine), quartered
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 tablespoons lemon juice
  • 1/2 tablespoon tahini
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  1. Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.

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