Creamy Beet Hummus with Blue Cheese & Walnuts

Ingredients

  • 1 TBSP Tahini (roasted sesame seed paste)
  • 1 TBSP Fresh Lemon Juice
  • 1 TBSP Extra-Virgin Olive Oil
  • 1 (15-ounce) CAN Unsalted Chickpeas, rinsed and drained
  • ¼ TSP Kosher Salt
  • 3 TBSP Water
  • 1 Garlic Clove
  • 1 (3-ounce) Beet, peeled
  • ½ TSP Honey
  • ½  TSP Kosher Salt
  • ⅓ TSP Black Pepper
  • 3 TBSP Crumbled Blue Cheese
  • 1 ½ TBSP Walnuts, chopped and toasted

Directions

  1. Wrap beet in parchment paper. Microwave at High for 3 minutes or until tender. Let stand 5 minutes; quarter beet. 
  2. Combine tahini, lemon juice, olive oil, chickpeas, ¼  kosher salt, water, and garlic clove in the bowl of a food processor.
  3. Add beet, honey, ¼ teaspoon kosher salt, and black pepper to the food processor with chickpea mixture; process until smooth. 
  4. Toast chopped walnuts at 350º F with 1 teaspoon of oil, about 7 to 10 minutes.
  5. Top the hummus with blue cheese and walnuts.

Chef Kim’s tip for a smooth and creamy hummus: Cook chickpeas for about 5 minutes in boiling water for a smooth hummus. If hummus seems dry add water as you puree.


Yield: 8 servings

Preparation Time: 15 minutes