Beet Hummus

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Hummus bi tahina, originating in the Middle East, is classically made by combining chickpeas(hummus), tahini(tahina), garlic, lemon juice, olive oil and salt. These days we see many variations on this classic dish and our recipe for Beet Hummus is one to add to your recipe box. With its light creamy texture, delicious bright taste, and whimsical pink color Beet Hummus is a sensory celebration! Beets add a delicate sweetness to the classic earthy nuttiness that hummus is known for. We have incorporated cumin to add a bit of smokiness, and brightened the dish with an extra splash of lemon juice for a taste that can’t be beat!

Ingredients:

1/2 pound beets (about 4 medium sized beets), cooked* and chopped
1 (15-ounce) can chickpeas
4 Tbsp tahini, sesame seed paste
2 Tbsp olive oil
3 Tbsp lemon juice
1 clove garlic, chopped
1 tsp cumin or 1 Tbsp fresh cilantro
Pinch of salt
Pepper to taste
2 to 3 Tbsps chickpea liquid (aquafaba/ bean water) Final step.

Main Ingredient(s): Beets

*If using cooked beets, canned or fresh packed, skip step 1.

Steps:

To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4 inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. Rough chop.
Drain chickpeas, reserving chickpea liquid (aquafaba). Do not add aquafaba until all other ingredients have been blended.
Place all ingredients (not aquafaba) in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Final step: Add aquafaba 1 Tbsp at a time to blended mixture. Whizz well after each addition until creamy, fluffy texture is achieved.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.