Beetroot and Walnut Hummus

It might be one of, if not the most stereotypical vegan food but I can’t deny that I absolutely love hummus. I’m so addicted to it’s creamy texture, it’s so versatile that it goes with pretty much everything and there’s a whole load of different flavour options to choose from. I’m always experimenting with different flavours, whether it’s my classic, brussel sprout or peanut butter hummus, but this latest batch is perfect for winter.

I can’t get enough of this creamy beetroot and walnut hummus – not only does the beetroot provide it with a pretty pink colour, it adds a subtle sweetness and delicious flavour that works so well with the richness of the roasted walnuts. Combined with chickpeas, spices, tahini, lemon juice and olive oil it creates a delicious dip that’s sure to upgrade your snack time.

I love this hummus served in a lunch bowl with falafels, avocado and roasted veggies but it’s great thickly spread on a nutty burger bun, as a simple snack with veggie crudites or loaded up on avocado toast.

I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.

Ingredients

makes 1 batch: 4-6 servings

  • 1 x 400g can chickpeas
  • 160g cooked beetroot (I used shop bought pre-cooked beetroot)
  • 60g walnuts
  • tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 3 tbsps tahini
  • 3 tbsps extra virgin olive oil
  • 4 tbsps water (adjust according to desired consistency)

Method

  1. Pre heat the oven to gas mark 4. Line a baking tray with grease proof paper.
  2. Add the walnuts to the tray and place in the center of the oven for 8-10 minutes until golden brown and fragrant, keeping an eye on them to make sure that they don’t burn.
  3. Once roasted, remove from the oven and allow to cool.
  4. Rinse and drain the chickpeas before adding them to the blender* along with the beetroot, walnuts, olive oil, tahini, cumin, coriander, paprika and water.
  5. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.
  6. Serve alongside veggies crudites, in a veg bowl, sandwich or on rice crackers.
  7. Store any leftovers in an airtight container in the fridge where it will keep for up to 5 days. Enjoy!
*TOP TIP – for a smooth and creamy hummus consistency, I remove the outer skins from my chickpeas as I’m adding them to the blender.

This post is part of my Veganuary series; you can learn more about the campaign and donate here.

If you liked this recipe then why not try my Roasted Brussel Sprout Hummus or Sundried Tomato and Butter Bean Falafels.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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