This article was originally published by The Mennonite

October recipe: Beet horseradish hummus

Hummus is an infinitely adaptable dish. For some it is a nod toward ethnic cuisine, for others, a protein-packed essential in a meat-free diet. We like hummus for its ability to transform with color, from carrot stained orange to pea tinted green. Of all the variations on hummus, beet horseradish hummus is our favorite. It is hard not be captivated by this ruby-toned riff on hummus. Try walking by a plate of beet horseradish smeared crackers and not eating them. To make this hummus, we pair walnuts and beets, and horseradish adds the right amount of bite to the otherwise creamy scarlet hummus. Beware, once you make beet horseradish hummus, your view of its’ beige sister will forever be skewed.

Yield: Serves four to six as a spread


  • 3 medium-sized peeled and cooked beets
  • 1/2 cup toasted walnuts
  • 2 tablespoons tahini paste
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 cup prepared horseradish


  1. Place all ingredients in a blender/food processor, or other pureeing device. Mix in device until mixture forms a thick paste. Scrape down the sides of your pureeing vessel, taste, adjust salt and lemon if needed. If the hummus is thicker than you would like, feel free to add a drizzle of olive oil to loosen the mixture.
  2. Serve immediately or refrigerate in a sealed container for up to one week.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog,

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