I’ve made beet tahini before (for my wedding); it was an unforgettable colour and very delicious. A beet hummus was always in the works. I had a handful of leftover chickpeas and those new fangled pre-cooked beets you can get in the produce section of big grocery stores these days. The rich, earthy flavour of beets really lends itself to hummus. This might also be a great place to start acquiring the taste for beets, if you’re not best friends with them. I grew up hating beets and learned to love them through fresh juice (still my order: orange, apple, carrot and beet).
Everyone loves hummus, right? Especially ones with a lovely pink hue? I did mine a little spicy, but feel free to leave out the hot peppers.
Beet Hummus
1/2 cup tahini
Juice of 3 lemons
4 cloves garlic, chopped
1 cup cooked chickpeas
3 medium sized cooked red beets
1 small hot pepper, chopped (whatever amount you like)
1/4 cup olive oil
1/2 teaspoon coriander
1/4 teaspoon salt
Water, to thin to desired consistency
In a blender or food processor, add the tahini and whiz for a minute or so. The air helps for a lighter texture hummus. Next, add the lemon juice and garlic cloves and whiz again for 30 seconds. Add the chickpeas, beets and hot pepper and pulse to break down the chickpeas and beets. Turn on and slowly add the olive oil. Add seasonings and whiz in any water you’d like. Serve with anything you like: crudite, crackers on your sandwiches…
