Red Beet Hummus
- 4 beets scrubbed
- 1 1/2 cup cooked chickpeas*
- 2 tablespoons tahini paste
- Juice of 1 lemon
- 1 clove garlic
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- ½ cup water + more to thin
- 1 teaspoon olive oil
- 1 teaspoon pine nuts
- Fresh mint chopped
In a large sauce pan, add the beets and enough water to fully submerge the beets. Over high heat, bring to a boil, reduce heat and simmer until the beets are tender, about 45 minutes. Drain the beets and allow to cool.
Once the beets are cool enough to handle, remove skins and dice.
Reserve ¼ cup beets as garnish.
Place the remaining beets in a food processor along with the cooked chickpeas, tahini, lemon juice, garlic, cumin, salt and pepper. Process until combined, scraping down the sides of the bowl as necessary.
With the motor running, stream in the 2 tablespoons olive oil and water and process until emulsified and creamy. Adjust seasoning to taste.
To serve, add the hummus to a bowl and drizzle with olive oil and garnish with beets, olive oil, pine nuts, and mint.
*If using canned chickpeas, drain and rinse the chickpeas. Place in a sauce pan and cover with water. Over medium heat, bring to a boil and cook for 5 minutes. Drain the chickpeas. This will result in a creamier hummus.