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 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.
- Cooked beetroot
- Chickpeas/Garbanzo beans (including the water)
- Lemon juice
- Salt and pepper
- Fresh mint
See the recipe card for quantities.
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.
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.
You will need a food processor to blend the hummus.
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.
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, Walnut And Mint Hummus
- 1 knife
- 1 Chopping board
- 1 food processor
- 1 can chickpeas
- 300 grams cooked beetroot
- 200 grams walnuts
- 3 tablespoon fresh mint
- ½ lemon (juiced)
- salt and pepper
- 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.