Ultra-creamy beet hummus with walnuts and feta comes together in about 5 minutes in a blender. It’s vibrant, smooth, and perfect for snacking or entertaining—give it a try and you’ll see why it’s a favorite.
I’ve been a bit obsessed with beets lately. After making a roast beet and citrus salad a few weeks ago, I fell in love with their earthy-sweet flavor and started experimenting with different ways to use them.
There’s a local restaurant that serves a beet hummus appetizer I can’t resist. Since their menu changes often, I decided to recreate the idea at home—and this version might even top theirs. The first bite may have brought a small happy tear.
How to make beet hummus:
This beet hummus uses a short ingredient list: chickpeas, beets, crumbled feta, walnuts, lemon juice, olive oil, and a touch of honey. Together they create a dip that’s earthy, slightly sweet, tangy, and incredibly creamy.
Roasted beets add depth, but precooked beets work just as well when you want speed. Steamed beets from the produce section are convenient, and canned beets are a fine option, too—just drain them first.
Put the chickpeas, beets, walnuts, feta, honey, lemon juice, olive oil, and about 1/3 cup of water in a blender or food processor. Blend, gradually increasing speed and adding extra water if needed, until the mixture is silky. A high-powered blender like a Vitamix will produce an especially smooth texture, but any blender will do the job.
Transfer the hummus to a serving bowl and finish with an extra drizzle of honey and a sprinkle of feta if you like. Serve at room temperature so the flavors are at their best.
Serving suggestions: eat it with flatbread, crackers, pita, or crisp cucumber rounds. It’s also exceptional as a sandwich spread—try it with turkey on hearty grain bread—or spooned over a salad. And yes, a spoon works perfectly if you prefer to snack straight from the bowl.
Try it and let me know how you like to serve it!
Creamy Beet Hummus with Walnuts and Feta
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Ingredients
- 1 can 15 ounces chickpeas, rinsed
- 2 roast beets sliced (or 1 15 ounce can sliced beets, drained)
- ¼ cup walnut halves
- ⅓ cup crumbled feta cheese
- 2 tablespoons honey
- 1 lemon juiced
- 1 teaspoon olive oil
- ⅓ cup to 1/2 cup water
- Additional feta and honey for topping if desired
Instructions
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Add the chickpeas, beets, walnuts, feta, honey, lemon juice, olive oil, and 1/3 cup water to a blender.
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Blend, gradually increasing the speed to high and adding more water as needed. Blend on high about 1 minute, or until creamy and smooth.
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Spoon the hummus into a serving dish. Drizzle with honey and top with extra feta if you like. Serve at room temperature.
Calories from Fat 36
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