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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
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine American
Servings 8 people
Calories 181 kcal


  • 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. 



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
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