Description
There are many varieties and versions of hummus. It is very amenable to a variety of flavor combinations. You can change the flavors for this and use spinach or roasted peppers if you would like a different option. It keeps great in the fridge and is a wonderful option to have handy when you come home hungry.
Ingredients
Units
Scale
- 1 /2 cup cooked beets (can be any color)
- 1 (15 ounce) can cooked chickpeas
- 1 clove garlic (optional)
- 1 tsp lemon zest: There are several ways to create lemon zest. This is something that has value for adding extra flavor. You can purchase a lemon zester, use a vegetable peeler or cut small pieces of the skin off and slice thinly. As this is going into the food processor, it is pretty flexible as to how you create the zest.
- 1 tbsp lemon juice
- 1/4 cup tahini (optional)
- 1/4 cup extra virgin olive oil (optional)
- 1/4 cup water (may need more)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- salt to taste
Instructions
- Place the steamer inserts in a pan and add water to the base. Bring to a boil. Add the beats and steam for 10-15 minutes (until soft when a knife is inserted). Let cool, and remove the skins. Cut into large chunks. Alternatively, peel the beets and roast in the oven for 30 minutes at 350F.
- Add everything to a food processor except olive oil (a blender can work, though it may need extra water). Puree the mixture until smooth, and then drizzle in olive oil (you can omit the oil step).
- You may need to add water in 1 tbsp increments to achieve a smooth puree. Extending the puree time in the food processor will lead to a smoother hummus, which can take 3-5 minutes.
- Add salt and pepper to your taste.
- Top with masala almonds, toasted sesame, or hemp seeds on top, and serve with fresh-cut vegetables or flax crackers.
- It can be kept in the fridge for 3 days.