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 flavors work so well together, and what's more, it's very nutritious too.
Why you should make this recipe
- It's fast: 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 (shoutout to the lone 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.
- It can be made ahead of time: Hummus will freeze well, so you can make it in advance and defrost it when needed. It always goes down well at a party.
- It's beautiful: I like to garnish this vibrant 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's good for all seasons: Beetroot is in season from early summer until autumn/fall, 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 deep-fried chickpea recipe with harissa dip.
You only need a few pantry basics to make this easy beet hummus. And it's so versatile you can change it up and add different herbs or even a different type of bean if you prefer, like butter beans.
- Cooked beetroot: I buy repacked cooked beetroot from the grocery store, as it just makes this easy hummus to fast to make.
- Chickpeas/Garbanzo beans (including the water): Canned chickpeas are so easy there really is no need to buy dried chickpeas and soak them to make hummus.
- Walnuts: I love how much of an earthy flavor walnuts give this dip, and they add crunch as well as nutrition and protein.
- Lemon juice: Lemon elevates all the flavors and really brings it out.
- Fresh mint: Fresh mint is better than dried mint in this recipe, as dried mint has a tendency to be a bit dusty, in my opinion.
- Salt and freshly ground pepper: To taste.
See the recipe card at the bottom of this post for full quantities and directions.
- Pour the whole can of chickpeas (garbanzo beans) and their water into a food processor along with the cooked beetroot. Blend or pulse until almost smooth.
- Add the walnuts, lemon juice and half the mint. Continue to 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, extra chopped walnuts, and the rest of the chopped fresh mint.
Hint: If you don't think your blender can handle the nuts, chop them up and mix them in.
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.
Here are a few ways to change up this beetroot and walnut hummus recipe to suit you.
- Herbs - no mint? Try parsley, dill, or chives instead.
- Nuts - try almonds or hazelnuts instead.
- Deluxe - Crumble some feta cheese on top too.
Try this green pea dip for another tasty and fresh dip appetizer to serve.
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 it within a month.
Beetroot, Walnut And Mint Hummus
- 1 can chickpeas
- 300 grams (10 oz) cooked beetroot
- 200 grams (7 oz) 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.