Visiting my good friends in the mountains or North Carolina, I tasted hummus made with roasted beets and either white beans or garbanzo beans, historically part of Mediterranean, Middle-Eastern, and Indian cuisines. I enjoyed it and it makes a colorful option for the holiday season.

  • 1 medium beet or two small beets (wrap in foil and bake for 35 minutes in an oven pre-heated to 450 degrees F.)
  • 1 large can garbanzo beans or small white beans
  • ¼ cup walnuts (toasted)
  • 1 Tbsp olive oil
  • 2-4 cloves garlic, minced (as desired to taste)
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest (if you want a more tart taste)
  • ¼ cup water
  • ¾ tsp pepper
  • ½ tsp mock-chicken seasoning
  • ½ tsp sea salt


When cooled to touch, remove beet from foil and take off skin.

Rinse beans and drain well.

Place all ingredients in a food processer and blend until very smooth.

Place in a covered bowl and place in refrigerator until chilled (or overnight).


Place in a serving bowl along with a platter of baked crackers or pieces of toasted sourdough bread.

This hummus can also be used as a dip for celery, carrots, jicama, radishes, or other cut veggies.

Some like it as a topping for baked potatoes instead of butter and sour cream.

References (Accessed 2-15)