Don’t settle for plain hummus when you can flavor it up a notch with red beets! I get it! A well-made hummus, especially made from scratch, is truly a work of art, & as Ottolenghi once said, It is a national sport in the levant regions of the world, people trying to perfect its creamy texture & authentic flavors! But trust me when I say that it’s worth cheating on your good old classic hummus over this fuchsia delight of deliciousness, anyway, sometimes?
Ingredients
1 medium-sized beet, cooked & peeled
1 can (15 oz) chickpeas, drained & 1 tbsp liquid reserved (aka aquafaba). If not using the aquafaba, substitute it with 1 tbsp olive oil to make the hummus creamy
2 cloves of garlic
1 tbsp Lemon zest
2 tbsp fresh lemon juice
1/3 of a cup tahini paste
1 tsp ground coriander
1/2 teaspoon ground cumin
Kosher salt to taste
1 to 2 cube of ice (as needed for desired consistency & aerating the hummus)
Instructions
Preheat the oven to 400°F. Rinse the beets under warm water, removing any debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Place the wrapped #beets on a baking sheet & bake them in the oven for 45-60 minutes or until fork-tender. Once cooked, let them cool, unwrap the beets & use a paring knife or gloves to peel & slide off skin.
In a food processor or blender, add the cooked beet, chickpeas, reserved aquafaba, garlic, lemon zest, lemon juice, #tahini coriander, cumin, & salt. Process the ingredients until smooth. If the mixture is too thick, gradually add an ice cube, one at a time, until you achieve your desired consistency. Continue blending until well combined & creamy.
Taste the hummus & adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your liking.
Transfer the beet hummus to a serving dish. You can garnish it with a drizzle of olive oil, chopped fresh parsley, pine nuts, or a sprinkle of sesame seeds.
Serve the beet hummus with pita bread & fresh veggies.
Ingredients
1 medium-sized beet, cooked & peeled
1 can (15 oz) chickpeas, drained & 1 tbsp liquid reserved (aka aquafaba). If not using the aquafaba, substitute it with 1 tbsp olive oil to make the hummus creamy
2 cloves of garlic
1 tbsp Lemon zest
2 tbsp fresh lemon juice
1/3 of a cup tahini paste
1 tsp ground coriander
1/2 teaspoon ground cumin
Kosher salt to taste
1 to 2 cube of ice (as needed for desired consistency & aerating the hummus)
Instructions
Preheat the oven to 400°F. Rinse the beets under warm water, removing any debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Place the wrapped #beets on a baking sheet & bake them in the oven for 45-60 minutes or until fork-tender. Once cooked, let them cool, unwrap the beets & use a paring knife or gloves to peel & slide off skin.
In a food processor or blender, add the cooked beet, chickpeas, reserved aquafaba, garlic, lemon zest, lemon juice, #tahini coriander, cumin, & salt. Process the ingredients until smooth. If the mixture is too thick, gradually add an ice cube, one at a time, until you achieve your desired consistency. Continue blending until well combined & creamy.
Taste the hummus & adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your liking.
Transfer the beet hummus to a serving dish. You can garnish it with a drizzle of olive oil, chopped fresh parsley, pine nuts, or a sprinkle of sesame seeds.
Serve the beet hummus with pita bread & fresh veggies.