Beet Hummus with Feta Cheese and Walnuts! A slightly sweet/slightly tangy beet hummus. This recipe will yield a lovely, salmon-colored dip with many servings!
- (4) pre-cooked, vacuum-packed beets (i.e. these bad boys, found in produce section of almost any grocery store)
- (1) 16 oz. can garbanzo beans/chickpeas, halfway drained
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp tahini
- 1 tbsp ground cumin
- 1 tbsp sesame seed
- 2 tsp salt, 1 tsp pepper (or to taste)
- 1/2 cup crumbled feta cheese, divided (plus more for serving)
- 1/2 cup chopped walnuts, divided (plus more for serving)
- 1/4 cup olive oil (NOTE: this amount of oil lends a thick, creamy beet hummus. Adjust oil to taste and desired consistency; add water to thin as needed.)
- Assorted vegetables or falafel chips, for serving
- Add first 9 ingredients, listed above, to a high-powered blender (Vitamix/Blendtec) or a food processor. Add 1/4 cup of the divided feta cheese, and 1/4 cup of the divided walnuts.
- Blend/pulse until smooth.
- Add olive oil in a slow stream (through the blender top opening), blending or pulsing on low speed to incorporate, until desired consistency is reached. (To thin, add small amount of oil or water in small increments, until satisfied)
- Chill until ready to serve, then top with additional 1/4 cup of divided feta cheese and 1/4 cup of divided chopped walnuts.
- Serve with fresh vegetable crudite and/or falafel chips, arranged on a beautiful platter!
NOTE: As the beet hummus dwindles down layer by layer, continue to refresh the top layer with a bit of feta cheese and chopped walnuts. The feta/walnut topping really helps meld all of the sweet/tangy flavors together!
- Method: Blender