Red Beet Hummus
Delicious tahini beet hummus
Ingredients
Ingredients:
- 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
Garnishes:
- 1 teaspoon olive oil
- 1 teaspoon pine nuts
- Fresh mint chopped
Instructions
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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.
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Once the beets are cool enough to handle, remove skins and dice.
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Reserve ¼ cup beets as garnish.
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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.
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With the motor running, stream in the 2 tablespoons olive oil and water and process until emulsified and creamy. Adjust seasoning to taste.
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To serve, add the hummus to a bowl and drizzle with olive oil and garnish with beets, olive oil, pine nuts, and mint.
Recipe Notes
*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.
