This “hummus” is gorgeous with its vibrant burgundy color, and without any beans at all, it fits a paleo diet. Raw walnuts have more omega-3s than any other nut, and they give this dip a nice buttery texture, while the beets give it the deep, earthy sweetness that will keep you coming back for more. You should be able to find za’atar oil at Whole Foods, or your local natural/international foods market.
1 pound beets
2/3 cup raw walnuts, soaked overnight*
1/3 cup extra virgin olive oil
3 tablespoons tahini
3 tablespoons lemon juice
½ teaspoon minced garlic
¼ teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
za’atar oil, for drizzling
veggies or rice crackers for dipping
- Preheat oven to 400 degrees. Cut tops off beets and save for another use. Cut beets in quarters, place on baking sheet, cover tightly with foil. Roast for 20-30 minutes until beets are fork-tender.
- Remove from oven, remove foil and let beets cool completely.
- When beets are cool enough to handle, remove the skins and discard. Skins should come off easily when rubbed with a paper towel.
- Place peeled, roasted beets in food processor. Drain the walnuts and add to the processor. Add the olive oil, tahini, lemon juice, garlic, cumin, salt and pepper.
- Process until very smooth.
- Serve topped with drizzle of zataar oil.
*To soak the nuts
Cover the nuts with cool water and refrigerate overnight.
Drain before proceeding with recipe.