Beet Hummus
A tangy hummus made of beets, chickpeas, tahini, fresh lemon juice, and seasonings.
- 1 15 -oz. can chickpeas (rinsed and drained)
- 8 oz. beets
- 1 large lemon (juiced)
- ¼ cup tahini (sesame seed paste) (well-stirred)
- 2 medium cloves garlic (minced)
- ¾ tsp. ground cumin (or to taste)
- ½ tsp. salt (or to taste)
- dash cayenne pepper (optional)
- 2-3 Tbsp. olive oil
- chopped parsley, toasted sesame seeds, and/or toasted pine nuts
- pita chips, and/or assorted cut vegetables
- Place a metal “S” blade in the bowl of a food processor. Add all of the ingredients, EXCEPT for olive oil and garnishing options, into the processor’s bowl. Process for 30 seconds to 1 minute, or until almost smooth.
- With the machine running, gently pour oil through feeder tube; process until fully pureed, about 30 seconds more.
- Place beet hummus in a bowl, cover, and store in the refrigerator until ready to serve. Remove hummus from refrigerator 30 minutes before serving for best results. Adjust seasonings before serving, if necessary.
- Transfer hummus to a serving bowl. Garnish with chopped parsley, toasted sesame seeds, or toasted pine nuts.Serve with pita chips and/or assorted cut vegetables.
It's an easy-to-prepare appetizer suitable for any occasion. For best results, make this a day before you plan to serve it so the flavors can develop.
Add all of the components, EXCEPT for olive oil and garnishing options, into the processor’s bowl. Process for 30 seconds to 1 minute, or until nearly smooth.
With the machine running, gently pour oil through feeder tube; process until fully pureed, about 30 seconds more. Place beet hummus in a bowl, cover, and store in the refrigerator until ready to serve.
Remove hummus from refrigerator 30 minutes before serving for best results. Garnish with chopped parsley, toasted sesame seeds, or toasted pine nuts.Serve with pita chips and/or assorted cut vegetables.
