This recipe is an interesting variation of traditional Levantine dish. The beets add a subtle earthy flavor and sweetness which nicely offsets the garlic, cumin and lemon. And the traditional flavors of the Levant elevate the beets to a unique, delicious level. Texture wise, this hummus is just as creamy as a chickpeas only version. And of course, I love the bright fuchsia color. It is not surprising that hummus is very common in vegetarian and vegan diets, it is very useful. Besides being rich in various vitamins, minerals, phytonutrients and dietary fibers, when eaten with bread (traditionally is served with pita bread) hummus serves as a complete protein.
Preparation time: 15 minutes
Vegan, Vegetarian, Gluten free
Yields: 2 cups
2 small roasted beets, peeled
1 15 oz can cooked chickpea, well drained
3 garlic cloves, minced
3 tbsp tahini (sesame paste)
4 tbsp lemon juice
2 to 3 tablespoons reserved liquid from the chickpeas
4 tbsp olive oil
1/2 teaspoon ground cumin
pinch of sesame seeds for serving
salt and pepper to taste
Place all the ingredients into a food processor and process for 2 minute. Scrape sides of the bowl and process for another minute or two to get rid of any tiny bits of chickpea or until the hummus is quite smooth. Season with salt and pepper to taste, sprinkle with sesame seeds, drizzle with a little olive oil and serve with some fresh veggies like radishes or pita bread . Store it up to one week in the refrigerator.