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    Home » Blog posts by Rosanna ETC » Food

    Beetroot, Walnut And Mint Hummus (Oil Free)

    Published: Aug 31, 2022 by Rosanna Stevens · This post may contain affiliate links · 4 Comments

    A beetroot and walnut hummus recipe with no oil that makes the perfect dip for sharing with friends. Earthy and fragrant with a hint of crunch, the flavours work so well together and it's very nutritious too.

    If you're looking for quick recipes with cooked beetroot this oil-free hummus takes under 5 minutes to make. It uses ingredients you probably have in your store cupboard (hello, lonely can of chickpeas you've been wondering what to make with since 2019) and works well as a dip with crisps or spread onto crostini as a canape.

    I like to garnish this beetroot and walnut hummus with more chopped walnuts, cubed beets and mint leaves to give it more texture and make it look beautiful on the plate. It will freeze well so you can make it in advance and it always goes down well at a party.

    Beetroot hummus on an oval serving platter topped with chopped walnuts and fresh mint.

    Beetroot is in season from early summer until autumn so this dish can be enjoyed best then when the beets are sweetest. However, I mostly use packaged cooked beetroot as it's so easy, and this hummus recipe works just as well in winter.

    If you're a hummus lover like me, this beetroot and walnut oil-free hummus recipe will be right up your street and you might like to try this smoked paprika hummus too. If you like recipes with chickpeas, try this battered chickpea recipe with harissa dip.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Beetroot, Walnut And Mint Hummus

    Ingredients

    A vividly coloured beetroot hummus on a serving plate.
    • Cooked beetroot
    • Chickpeas/Garbanzo beans (including the water)
    • Walnuts
    • Lemon juice
    • Salt and pepper
    • Fresh mint

    See the recipe card for quantities.

    Instructions

    Pour the whole can of chickpeas (garbanzo beans) and their water into a food processor along with the cooked beetroot. Blend until almost smooth.

    Add the walnuts, lemon juice and half the mint. Blend until the hummus reaches your desired consistency. I like it still with some texture, but this is up to you. Season to taste with salt and pepper.

    To serve, transfer the beetroot and walnut hummus onto a large plate or into a bowl and top with cubed beetroot, chopped walnuts and the rest of the fresh mint.

    Hint: If you don't think your blender can handle the nuts, chop them up and mix them in.

    A close up of a blue mint flower on top of beetroot hummus.

    Variations

    Here are a few ways to change up this beetroot and walnut hummus recipe to suit you.

    • Herbs - no mint? Try parsley instead.
    • Nuts - try almonds or hazelnuts instead.
    • Deluxe - Crumble some feta cheese on top too.

    Equipment

    You will need a food processor to blend the hummus.

    Storage

    Store the beetroot and walnut hummus in the fridge and it will keep for 3-4 days. You can also freeze hummus in an airtight container and consume within a month.

    Top tip

    Beetroot can be quite watery and if you are concerned your beetroot hummus will be too slack, keep back the water from the chickpeas and add it to the food processor as needed.

    Beetroot hummus topped with chopped walnuts and mint on a serving plate.

    Beetroot, Walnut And Mint Hummus

    Rosanna Stevens
    A delicious and earthy beetroot hummus recipe with walnuts, fresh mint and no oil.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 8 people
    Calories 181 kcal

    Equipment

    • 1 knife
    • 1 Chopping board
    • 1 food processor

    Ingredients
     
     

    • 1 can chickpeas
    • 300 grams cooked beetroot
    • 200 grams walnuts
    • 3 tablespoon fresh mint
    • ½ lemon (juiced)
    • salt and pepper

    Instructions
     

    • Pour the whole can of chickpeas (garbanzo beans) and their water into a food processor along with all but one of the cooked beetroot. Blend until almost smooth.
    • Add the walnuts (keeping a small handful back), lemon juice and half the mint. Blend until the hummus reaches your desired consistency. I like it still with some texture, but this is up to you. Season to taste with salt and pepper. 
    • To serve, transfer the beetroot and walnut hummus onto a large plate or into a bowl and top with more cubed beetroot, chopped walnuts and the rest of the fresh mint. 

    Video

    Nutrition

    Calories: 181kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 2gSodium: 30mgPotassium: 243mgFiber: 3gSugar: 3gVitamin A: 97IUVitamin C: 3mgCalcium: 35mgIron: 1mg
    Keyword Beetroot and walnut hummus, oil free hummus
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Holly says

      August 31, 2022 at 12:52 pm

      5 stars
      So fresh and delicious! Easy to make too. Great recipe - thank you!

      Reply
    2. nancy says

      August 31, 2022 at 4:10 pm

      5 stars
      this hummus with beets is so refreshing and lighter and brighter. LOVE IT

      Reply
    3. Brittany F says

      September 01, 2022 at 12:53 am

      5 stars
      The colors in this dish are stunning. I love having another recipe to use all of my garden mint for, especially before fall gets here.

      Reply
    4. Katie says

      September 01, 2022 at 12:39 pm

      5 stars
      I absolutely love this oil-free beet hummus! Perfect healthy and filling snack!

      Reply

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    Rosanna Stevens opening a bottle of champagne.

    Rosanna Stevens opening a bottle of champagne.

    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

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