Beet Hummus

Name: Beet Hummus
Total time: 9000 s
Yield: 3 cups
Cuisine: American
Ingredients: 1/2 cup dry chickpeas; 1 teaspoon baking soda; 3 teaspoons kosher salt + more to taste; 2 cloves garlic; 3 tablespoons lemon juice; 3 beets, cooked, peeled and cubed; 2 tablespoons tahini; 1 tablespoon ground cumin; 2 tablespoons olive oil; Ground black pepper to taste; Chopped parsley, to garnish

Ricardo @tallcook

Manhattan, New York, United States

I like dips, especially if they have tahini, cumin and lemon juice. This variation of hummus is impressive because of its bright color and fresh flavor.

Ricardo @tallcook

Manhattan, New York, United States

I like dips, especially if they have tahini, cumin and lemon juice. This variation of hummus is impressive because of its bright color and fresh flavor.

Saved

Ingredients

2 hours 30 minutes plus 24-hour soaking

3 cups

1/2 cupdry chickpeas
1 teaspoonbaking soda
3 teaspoonskosher salt + more to taste
2 clovesgarlic
3 tablespoonslemon juice
3beets, cooked, peeled and cubed
2 tablespoonstahini
1 tablespoonground cumin
2 tablespoonsolive oil
Ground black pepper to taste
Chopped parsley, to garnish

Saved

Steps

2 hours 30 minutes plus 24-hour soaking

1

Rinse dry chickpeas well. Add baking soda, salt, and clean water. Soak for 24 hours.
2

Next day, combine minced garlic and lemon juice. Set aside.
3

Change water of chickpeas and cook for 1 hour. Remove from heat and sieve out as many skins as possible and discard them. Reserve some cooking water. Drain chickpeas.
4

Put hot chickpeas in a blender with lemon/garlic mixture and just enough cooking water and blend until smooth.
5

Put chickpeas in a food processor with rest of ingredients, except the parsley. Blend until smooth. Serve on bowl and garnish with chopped parsley.