Beet Hummus

This simple fun spread will brighten up any dull day 😀 The flavor is equal to it’s beauty: rich, creamy, with a sweet-citrus finish.  Hummus is a great source of protein & fiber. The beets also provide antioxidants, vitamins & minerals (folic acid, vitamin c, magnesium, potassium).  Making this dish extremely healthy for you.  Serve with crispy vegetables, warm pita, cheese, or on the side with your favorite grilled meats.


Special Equipment: Scale, Chef Knife, Bowl, (2) Pot, Colander, Food Processor, Spatula
Serves: 4 – 6

Shopping List

Produce
1 Each  Red Beet, medium in size
¼ Cup  Lemon Juice
1 Each  Garlic clove

Dry Goods
⅔ Cup  Tahini
7.5 Oz Chickpeas, dry
Teaspoons Sea Salt
1 Teaspoon  Baking Soda
1 Teaspoon Cumin, ground
2 Tablespoons  Distilled Vinegar


Boiled Beets

Ingredients

1 Medium Red Beet
2 Tablespoon | 23 g Distilled Vinegar
Water to cover

Method

  1. In a pot, add beet, distilled vinegar, & water to cover.
  2. Bring to a boil & cook until fork tender.
  3. Peel, & dice.
  4. Reserve 6.6 Oz or 300 g of beets, & set aside.

Ingredients

Soaking
7 1/2 Oz | 212 g Chickpeas, dry
1/2 Teaspoon | 3 g Baking Soda
3/4 Qt | 700 g Water

Cooking Chickpeas
1 Qt | 1000 g Water
1/2 Teaspoon Baking Soda

Remaining Ingredients
2/3 Cup | 150 g Tahini
1 3/4 Vol Oz | 50 g Water
1/4 Cup | 70 g Lemon Juice
1 Each | 5 g Garlic Clove
1 1/2 Teaspoon Sea Salt
1 Teaspoon | 2 g Cumin, ground

Note: If you don’t have lemon juice, you can swap with water


Beet Hummus

Ingredients

Soaking
7 ½ Oz | 212 g Chickpeas, dry
½ Teaspoon | 3 g Baking Soda
¾ Qt | 700 g Water

Cooking Chickpeas
1 Qt | 1000 g Water
½ Teaspoon | 3 g Baking Soda

Remaining Ingredients
⅔ Cup | 150 Tahini
1 ¾ Vol Oz | 50 g Water
¼ Cup | 70 g Lemon Juice
1 Each | 5 g Garlic clove
1½ Teaspoon Sea Salt
1 Teaspoon | 2 g Cumin, ground

Note: If you do not have lemon juice, replace with water

Method

Soaking & Cooking Chickpeas

  1. In a bowl, add 7 ½ Oz chickpeas & ¾ Qt water, & ½ Teaspoon of baking soda. Let soak on your counter, or in your fridge over night (8-12 hours).

2. Once chickpeas are fully soaked, drain out water & add to a medium pot.
3. Add 1 Qt water & ½ Teaspoon baking soda.
4. Bring to a boil, & reduce to a simmer for about 25-35 minutes or until mushy.

4. Once cooked, drain chickpeas into a colander to allow steam to escape, & set aside.

5. In a food processor, add tahini, water, & lemon juice

6. Blend until mixture’s thick, fluffy, & smooth. Take out tahini mixture & set aside in a bowl.

7. Add in cooked chickpeas, peeled chopped beets, garlic, cumin, salt, & blend until smooth.

Note: Blend for about 3-5 min. It seems like a long time, but this is the step that makes or breaks the texture of the hummus.

8. When chickpea mixture is smooth, reintroduce tahini mixture.

9. Serve in a bowl & garnish with olive oil, warm flatbread, & crudite.


Notes: If your hummus is too thick add more water to your achieve your desired consistency.

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