Red hummus? It may bring a few curious stares in the lunchroom, but pair with a pita or some wheat crackers, and you’ll be in crossover cuisine heaven! The beets add a slightly sweeter, earthier taste that pairs so well with chickpeas and garlic, you’ll want to make it by the pound.
You’ll need:
1-2 medium beets (if you’ve got roasted beets already, this is a great place to use them.)
1 can of chickpeas (also known as garbanzo beans)
1 Tablespoon olive oil
1 small yellow or white onion, chopped finely
3 cloves chopped garlic
1/2 cup tahini or sesame paste (this is a paste of seasame seeds, most likely found in the “ethnic” section of your grocery store or an oriental / near eastern grocery store.)
1 Tablespoon cumin
1/4 cup lemon juice
1/4 cup olive oil
Preheat the oven to 450 degrees. On a large roasting pan covered with foil, roast the beets for 40-70 minutes, or until smooth when poked with a fork. Remove from the oven and allow to cool, then peel and cut into small chunks.
In a small frying pan, heat the tablespoon of olive oil. Add the onions and garlic and saute until soft, about 4 minutes.
Whisk together the lemon juice and olive oil in a small bowl.
In a food processor, chop the beets, onions, garlic, and chickpeas together until smooth. Add the tahini and cumin, and process again. Scrape down the sides and bottom of the bowl, then replace the lid. While the blades are running, slowly add the lemon juice and olive oil mixture until the hummus is at your desired consistency.
Enjoy!
Makes 2-3 cups hummus
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May 9th, 2008 at 12:17 pm
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