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. 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!

  2. Patty Dykstra

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

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