Beet Walnut Hummus

by Marigold Cooking Collective



  • 1# red beets, available year-round!
  • 2TBSP Deck Familv Farms walnuts
  •  1 clove garlic, or 1T green garlic (in the Spring!)
  • 2 TBSP acidic element:
  • Rooted Remedies fire cider! Or, lemon juice!
  • 2 TBSP tahini
  • 1 tsp cumin
  • ¼-½ cup olive oil, depending on your preferred consistency
  • 1 tsp Salt, to taste!



1. Cook beets! Use one of three methods:
(a) Place baseball-sized beets (cut larger ones in half) into an Instant Pot with 1″ water and pressure cook on high for 12 minutes. (b) Wrap similarly-sized beets in foil and roast in oven at 375F until fork tender. (c) Dice beets into one-inch cubes, place in cold water, bring to a boil and cook until fork tender. This method does sacrifice some flavor into the water.

2. Toast walnuts! Use one of two methods:
(a) Toast walnuts in a 350F oven for 6-8 minutes, just until fragrant. (b) Swirl walnuts constantly in the bottom of a small pan over medium heat, just until fragrant. Cool before using!

3. In a food processor, pulse walnuts, garlic and your chosen or available acidic element until the consistency of thick sand.

4. Add tahini, cumin and beets and blend until uniform

5. With the processor turned on, stream in oil until you reach desired consistency.

6. Finish with salt, taste and adjust. Garnish with parsley and/or walnuts. Serve with crackers, warm bread or pita, or your favorite fresh spring vegetables!