Red Beet Hummus with Walnuts and Citrus

Written by Eydie Desser

Everybody seems to love hummus, and so do I!  It’s so fun to come up with different renditions of the original made with chickpeas, garlic, tahini and olive oil.  

This is a lovely way to serve a unique hummus that is so beautiful to look at and equally delicious to eat. 

We serve the hummus with healthy! pita chips, not like the ones you find in the store filled with lots of salt and fat.  We call them: Chickpita chips! They are very easy to make, and you can flavor them any way you’d like! 

Beets have many nutrients and are low in calories.  You can’t ask for more than that, right? They are high in nitrates which helps to keep your blood pressure in check, along with, improving  athletic performance, fighting inflammation and containing anti-cancer properties.

Delight your guests and help them be healthy with this jaw dropping and very special hummus.  Please comment below and tell us what you think.


For the hummus:

  • ¾ cup raw walnuts
  • 1-½ tsp. cumin seeds
  • 2 small cloves garlic, about 1-½ tsp., minced
  • 1-½ “ square piece of dried out Ezekial bread (toast in 250℉ for 15 minute until dry)
  • 12 oz. beets  (about 4-5  small to medium size), washed and scrubbed clean of dirt
  • 1-½ TB raw tahini
  • 2-3 TB freshly squeezed lemon juice (or to taste)
  • 1 tsp. fresh thyme leaves, finely minced
  • ⅛ tsp. freshly ground black pepper, or more to taste


Make the beet hummus:

Preheat oven to 375℉

1- Toast the walnuts:   On a parchment lined sheet pan, toast the walnuts for about 3-5 minutes or until lightly toasted and fragrant.  Remove nuts from the pan to cool. Roughly chop.                       

2- Cook the beets:   Place beets in a 5 qt. saucepan, and cover with water by an inch or so.  Bring to a boil then reduce to a simmer, and cook the beets until soft when pierced with a long thin knife, about 20 minutes, depending on the freshness and size of the beets.  It could take up to 45 minutes.  Just check ever so often.  Drain beets, and let cool.  When cool enough to handle,  and with gloves on (they stain!), peel the beets under cold running water.  Roughly chop the beets.

3- Toast and grind cumin seeds:  place cumin seeds in a small dry saute pan over medium heat.  Stir continuously until lightly browned and fragrant, about 45 seconds.  Finely grind toasted seeds in a mortar and pestle or spice grinder.                                  

4- In the bowl of a food processor, add walnuts and bread and briefly process to fine crumbs.  Add beets, ground cumin, lemon juice, tahini, garlic and black pepper.  Process until smooth. 

5- Taste and add more garlic, cumin, lemon juice and black pepper to your liking.

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