Roasted Beet Hummus With Walnuts and Goat Cheese


An old Ukranian proverb forewarns, “A tale that begins with a beet will end with the devil.”  As a big beet fan, I’d like to think that a tale that begins with a beet will end with deliciousness.

My cooking style has changed considerably since my baby boy arrived in November.  Meals are simple, quick, freezable, and lunch-packable.  Sundays are filled with food prep to make the work-and-baby-filled weeks a little easier.  This Sunday I prepped muesli for breakfasts, grains, tofu, and greens for lunches, and snacks for the whole week.  As a nursing mom, I need to make sure I’m eating small, healthy snacks in the mid-morning and mid-afternoon and hummus is a clear winner.  Hummus is packed with protein and fiber, easy to make, and endlessly versatile (spread on crackers or in a sandwich, use as a dip with carrot sticks or sugar snap peas or put a dollop on a grain salad).  Sometimes I get stuck in a rut with a basic hummus recipe but last month’s Cooking Light magazine inspired me to get a little crazy with my hummus and the results were great.


I switched things up a bit from the original recipe.  Cooking Light simplifies their recipe by microwaving their beet in parchment paper but I loved the depth that roasting the beet lent to the dip.  They top their beet hummus with blue cheese, walnuts, and microgreens but I used what I had on hand:  goat cheese, cilantro, walnuts, and a drizzle of lemon-infused olive oil.

For more hummus inspiration, check out Cooking Light’s slideshow of creative hummus recipes.

Roasted Beet Hummus With Walnuts and Goat Cheese


  • 1 tablespoon tahini (roasted sesame seed paste)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 (15-ounce) can unsalted chickpeas, rinsed and drained
  • 3 tablespoons water
  • 1 garlic clove
  • 1 medium beet
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons crumbled goat cheese or blue cheese
  • 1 1/2 tablespoons chopped toasted walnuts
  • 1 tablespoon fresh herbs (such as parsley or cilantro)


  1. Combine tahini, lemon juice, olive oil, chickpeas, water, and garlic clove in the bowl of a food processor.
  2. Wrap beet in tin foil. Bake at 350° for 30-45 minutes until you are able to pierce the beet with a fork. Let stand 5 minutes; quarter beet.
  3. Add beet, honey, salt, and black pepper to food processor with chickpea mixture; process until smooth.
  4. Top hummus with goat cheese or blue cheese, walnuts, and herbs.


  1. Patty Dykstra

    I love roasted beets and am dazzled by the idea of using them in hummus! Cannot wait to try this, Aura!

  2. wonderful recipe is it possible to estimate calories in your recipes at all. I have been a vegetarian for 52 years and am totally burnt out for inspiration for new things to eat so I really appreciate you doing this blog

    • Aura Caplett

      Hi Dee. I’m so sorry that I missed your comment! Thanks for reading the blog. For this recipe, Cooking Light Magazine estimates that for every 3 tablespoons it is 87 calories, 4.8 grams of fat, 1.1 grams of sat fat, and 181 mg of salt. I hope that helps!

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