Lebanese Hummus with Roasted Beetroot and Walnut Crumble
A vibrant twist on the classic Lebanese hummus, this recipe brings the earthy flavors of roasted beetroot and the rich, nutty texture of walnut crumble to create a stunning appetizer that's as nutritious as it is delicious.
Equipment
- Oven
- Baking sheet
- Food processor
- Measuring cups and spoons
- Knife and cutting board
- Dry pan
Ingredients
For the Hummus:
- 1 can chickpeas 15 oz/425 g, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 cup olive oil
- 2 tbsp ice water
For the Roasted Beetroot:
- 2 medium beetroots approx. 450 g, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
For the Walnut Crumble:
- 1 cup walnuts roughly chopped
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced beetroot with olive oil and salt, then spread onto a baking sheet in a single layer. Roast for 45 minutes or until tender and caramelized, stirring halfway through. Allow to cool.
- In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. With the motor running, slowly drizzle in the olive oil and then the ice water to achieve a creamy consistency.
- Add the roasted beetroot to the food processor with the hummus. Blend until smooth and fully incorporated, scraping down the sides as necessary.
- In a dry pan, toast the walnuts over medium heat until fragrant, about 3-5 minutes. Remove from heat and stir in the cumin, smoked paprika, and a pinch of salt.
- Transfer the beetroot hummus to a serving dish. Sprinkle the walnut crumble over the top. Drizzle with additional olive oil if desired.
Notes
For an extra smooth hummus, peel the skins off the chickpeas before blending.
The hummus can be made ahead and refrigerated for up to 3 days, but add the walnut crumble just before serving to maintain its crunch.
Serve with warm pita bread, vegetables, or as a spread on sandwiches.