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Hummus with Beets
Party food
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 3 smaller purple Beets or 1 large
- 1 cup 165g. Chickpeas (Garbanzo beans) /cooked
- 2 tbsp. 28g. Tahini
- 2-3 garlic cloves crushed and peeled
- 2-3 tbsp. 29-44 ml Olive Oil
- 3 tbsp. 44ml Water
- 1/2 tsp. 1g Allspice
- Juice of 1 lemon ripe
- Zest of 1 lemon
- Salt to taste
Instructions
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Preheat oven to 450F (232C). Wash beets and cut both ends, then wrap in heavy-duty aluminum foil. Bake/roast beets for 45 minutes. Remove from the alum. Foil (allow foil to cool down for at least a couple of minutes, so it is easier to handle hot beets, and also beets will steam up). When you unwrap, just peel the skin. If you are using bigger beet, then slice it into quarters for easier blending.
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In your food processor or a blender, place all the ingredients listed above. Add salt to taste. I would start with about 1/2 teaspoon of salt. Blend/process, taste and see if you need to add more.
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Garnish: I reserved some of the beets and chickpeas. Simply just dice beets and place on top and add a couple of chickpeas, drizzle with olive oil and sprinkle with a bit of allspice. You can certainly add chopped parsley, toasted sesame seeds, etc.
Recipe Notes
Leftovers: Refrigerate for up to 3 days in airtight container. Tahini: Sesame Seed Paste. A bit thinner than Peanut butter consistency, but looks very much like peanut butter. Try to get Organic Tahini, or make it yourself. Let me know down in the comments if you would like that recipe. Also, what other hummuses would you like me to make? Carrots? Sweet and Savory? Black bean? Peas? Soybean? Allspice is optional, but I think it complements this dish perfectly.