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
â…” 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
- In a pot, add beet, distilled vinegar, & water to cover.
- Bring to a boil & cook until fork tender.
- Peel, & dice.
- 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
â…” 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
- 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.
