I made Roasted Beet Hummus to take to an early evening gathering at a friends house. My husband and I had a busy night planned – happy hour, then a friends birthday party at the baseball stadium, before going out to dinner.

My husband arrived home earlier than expected, and I excitedly asked our sitter if she was able to come any sooner. She graciously rearranged her schedule and we arrived at our friends house in time for a hug and a hello. Although the hummus was unintentionally left at home tucked away in the refrigerator, forgotten in my rush to get out the door, I did remember the Blueberry bush and bottle of wine I had selected as a hostess gift.

Once rediscovered, the Roasted Beet Hummus was very much enjoyed at our delicious leisure, along with the Za’atar Spiced Beet Dip on another occasion.


roasted beet hummus

1 beet

1/4 cup coarsely chopped walnuts

4 garlic cloves, halved

1 teaspoon grated lemon rind

1/4 cup water

2 tablespoons fresh lemon juice

2 tablespoons walnut oil

3/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 (15-ounce) can of chickpeas, rinsed and drained

Heat oven to 450F. Scrub beet and wrap in foil. Place on a rimmed baking sheet. Bake for 35 minutes. Add garlic and walnuts to pan, bake 7 minutes or until nuts are toasted. Cool 10 minutes. Peel beet and cut into quarters. Place garlic in a food processor, process until finely chopped. Add beet and process until very finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth.


Recipe adapted from Cooking Light, July 2014



za'atar spiced beet dip with goat cheese

6 beets, trimmed

2 garlic cloves, minced

1 red chile, seeded and minced

1 cup plain Greek yogurt

3 tablespoons olive oil

1 1/2 tablespoons maple syrup

1 tablespoon za’atar


1/4 cup roasted hazelnuts, chopped

2 tablespoons goat cheese, crumbled

warm bread for serving

Heat the oven to 350F. Put the beets in a roasting pan and add 1/4 cup water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a serving bowl, scatter the hazelnuts and goat cheese on top and serve with bread.


Recipe adapted from Food and Wine, September 2012