Ultra-creamy beet hummus with walnuts and feta comes together in about 5 minutes in a blender. It’s vibrant, silky, and perfect as a snack or appetizer — give it a try and see how quickly it becomes a favorite.
Beets have been a go-to for me lately. Their earthy sweetness is wonderful in savory dishes, and after making a roasted beet and citrus salad recently, I couldn’t resist experimenting further.
There’s a nearby restaurant that serves a beet hummus I adore — I always order it when we go. Since their menu rotates often, I decided to recreate that flavor at home and tweak it until it felt just right.
My homemade version is a winner: creamy, tangy, and slightly sweet from honey, with the nuttiness of walnuts and the salty creaminess of feta. I may have gotten a little emotional the first time I tasted it.
How to make beet hummus:
This recipe uses just a handful of ingredients: chickpeas, beets, feta, walnuts, lemon juice, olive oil, and a touch of honey. The combination yields a dip that is earthy, sweet, salty, and incredibly smooth.
Roasted beets deepen the flavor, but precooked beets work perfectly if you want a quicker option. Steamed beets from the produce section are convenient, and canned sliced beets are also a fine shortcut.
Place all ingredients in a blender or food processor and blend, adding a little water as needed to reach your preferred consistency. A high-speed blender produces an extra-smooth texture, but any blender or food processor will do the job.
Transfer the hummus to a serving bowl and finish with a drizzle of honey and extra crumbled feta if you like. Serve at room temperature for the best flavor.
How to serve it: of course you can eat it straight with a spoon, but it’s even better with flatbread, crackers, or cucumber rounds. It makes a flavorful sandwich spread (try it with turkey on whole grain bread) and is also delicious spooned over salads or roasted vegetables.
Try it and let me know your favorite pairing!
Creamy Beet Hummus with Walnuts and Feta
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Ingredients
- 1 can 15 ounces chickpeas, rinsed
- 2 roast beets sliced (or 1 15 ounce can sliced beets, drained)
- ¼ cup walnut halves
- ⅓ cup crumbled feta cheese
- 2 tablespoons honey
- 1 lemon juiced
- 1 teaspoon olive oil
- ⅓ cup to 1/2 cup water
- Additional feta and honey for topping if desired
Instructions
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Add the chickpeas, beets, walnuts, feta, honey, lemon juice, olive oil, and 1/3 cup water to a blender.
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Start the blender on low and gradually increase to high, adding more water as needed. Blend on high for about 1 minute, or until the mixture is smooth and creamy.
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Spoon the hummus into a serving dish. Drizzle with additional honey and sprinkle extra feta on top if you like. Serve at room temperature.
Calories from Fat 36