Traditionally, hummus is chickpeas with tahini (sesame paste). This recipe is a version I created to use up some large beets I had sitting in the fridge. It's great with pita chips and vegetables, but you could add some horseradish and accompany roast beef or chicken.
Ingredients
3-4 large beets, unpeeled but well-washed
2-3 garlic cloves
salt
15 oz cooked chickpeas (garbanzo) drained
1-2 tsp garlic powder
2-3 tsp cumin
2 tsp dried mint
2-4 tbsp tahini
squeeze of lemon
squeeze of orange
1 tsp paprika
tt salt and pepper
feta
fresh herbs
pine nuts
caramelized onions
sumac
extra virgin olive oil
Instructions
Read Susie's Tips and Tricks below
1. Place cleaned beets in electric pressure cooker and cook until tender. My large beets on high were done perfectly on high pressure for 34 minutes. You can prepare on the stove, though they will take longer. Once beets are tender, remove and set aside to cool a few minutes.
2. Using gloves (you don't want stained hands do you?) and paper towels, rub off the skins and toss. Then small dice the beets and place in a food processor on high-speed along with chickpeas, garlic powder, cumin, mint, and tahini. Process to a smooth paste to your preference.
3. Now add lemon and orange juice to taste. You want to brighten the dip. Add salt and pepper to taste. Adjust seasonings as desired.
4. Garnish with feta and herbs if desired. Or pine nuts, caramelized onions, sumac, or a drizzle of olive oil.
Susie's Tips and Tricks
The desired consistency of the humus is personal; Individual beets may have stronger and weaker flavours. Adjust seasoning accordingly.
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