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014. Beet + Olive Oil Hummus
RECIPE BY RACHAEL GORJESTANI
This hummus is a fun colorful spin on the traditional version.
The sweetness of the beets is a nice pair with the olive oil.
Chickpea note: If cooking the chickpeas from scratch, soak them overnight and cook them until they’re soft and splitting, that will yield a smoother hummus. If using the can, make sure to rinse and drain the beans well.
Beet note: I like to wrap the beets in aluminum foil, place in the oven at 375-400F for 45 minutes, until fork tender. Unwrap the beets to cool. Once cool enough to handle, then peel the skin off. It should be very easy. If it’s not, it may be because the beets aren’t cooked enough. If that’s not the case, use a paring knife to peel the skin. Alternatively you can wash the beet well, cut into cubes, and roast, boil, or steam until tender.
1 1⁄2 cup cooked chickpeas (1⁄2 cup dry or 1-15 oz can) 2 cups cooked beets
1 garlic clove, peeled and roughly chopped
1⁄2 cup tahini paste
1⁄4 cup olive oil
2 tbsp lemon juice, about 2 lemons, more to taste 1 1⁄2 tsp sea salt, more to taste
1. Place all ingredients into a food processor. Blend until well incorporated. You may need to stop the processor and scrape down the sides. If the hummus is too sticky, add a little more olive oil, lemon juice, and/or ice cold water.
2. Once the mixture is uniform, taste, and make any desired changes like more sea salt or
3. When ready to serve, garnish with more olive oil, fresh parsley, pine nuts, cumin, or another herb/nut of choice. Serve with Olive Oil + Black Pepper Crackers, fresh vegetables, or fresh bread!