I’m not the best cook. Never have been, but I’m improving now that I’m a bachelor again. (Perhaps that’s why I’m a bachelor!) All kidding aside, part of my deficiency in cooking has been my feeble attempt in making homemade hummus. The idea for this Beet Hummus With Gorgonzola & Walnuts recipe came about because of this “defect” in my character.
In the past when endeavoring to make homemade hummus, I’ve struggled with consistency. I like my hummus creamy. When I’ve made it in the past it comes out clumpy and grainy. I could buy the Bush Baked Beans hummus starter kid or plastic-prepped Tahini on Amazon or my local grocery store, but they have preservatives and industrial grade vegetable oil, both of which you want to avoid in an ideal “eat clean” world.
Learn why Vegetable Oil Is Pernicious To Your Health.
The other motivating factor in wanting to master a homemade hummus recipe is price. Buying commercial hummus can make a small, albeit cumulative hit to your wallet. Good hummus can run around $3 a tube. If you eat two a week that can add up to $300 a year! Making your own saves money.
The other issue is ingredients. As I mention in the review of hummus below (and the Occult Health News podcast episode devoted to it), the commercial hummus is problematic. Most contain industrial-grade vegetable oil and preservatives, like sodium benzoate. Don’t even get me started on the canned hummus, lined with BPA. When making from scratch, you can avoid both plus you can accentuate your recipe with more plant nutrients.
Check out our Review of Most-Popular Store-Bought Hummus.
Through the veritable trial and error, I got my hummus as silky and smooth as Fabio’s hair. That is the first step in mastering a homemade hummus. The second is adding more food items to it to alter the taste, color, and texture. That’s where this Beet Hummus With Gorgonzola & Walnuts recipe comes in.
Beet Hummus With Gorgonzola & Walnuts
Why Beet Hummus With Gorgonzola & Walnuts? First of all, let’s start with the beets. Beets bring an amazing color to the hummus (as well-evidenced in the opening photo). But aside from the aesthetics, beets are rather nutrient-dense. One beet boasts 3 grams of fiber and is low in carbs as well. It is high in Vitamin C, potassium, and manganese. But really we love beet hummus because of this vivid color.
The Gorgonzola cheese brings great amounts of protein, healthy fats, and calcium. Now gorgonzola may be an acquired taste…but it is a taste I’ve acquired some time back. I love it. (By the way, Gorgonzola is a type of blue-cheese.)
The walnuts are here to bring in more plant nutrition. Walnuts are an amazing source of healthy mono unsaturated fats, fiber, magnesium, and more. Blend them in the hummus or chop them up to use as garnish. I would do the former. The chia seeds, a mainstay in many Naturopathic Earth recipes, brings loads of fiber and fat. Plus its blackness brings a great color to the vivid red backdrop. Add to the recipe or garnish and mix. I would do the former…again.
Try out this Beet Hummus With Gorgonzola & Walnuts recipe. Hummus, in general, is a great side-dish, especially in Middle Eastern food (my favorite cuisine of all time) or as a snack. It’s perfect for low-carb enthusiasts. The added ingredients in this recipe will maintain its low-carb, practically keto status, but bring loads of more nutrition via the beets, cheese, chia seeds, and nuts. Try it out!
- 15 ounce container chickpeas, drained
- 8 ounce container small beets, boiled and peeled
- 1/4 cup gorgonzola cheese crumbles
- 1/4 cup chia seeds
- 1/2 cup chopped walnuts (preferably toasted)
- 2 tablespoons tahini
- 1 garlic glove, peeled
- juice of 1/2 of a lemon
- 2 tablespoons white vinegar
- 1 tablespoon EVOO
- 3 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- chopped parsley to garnish
Add all ingredients to a food processor.
Blend until nearly smooth.
Garnish with parsley, chia seeds, or whatever else you like!
Serve with crudité, blue corn tortilla chips, or whatever else you like!