A tangy hummus made of beets, chickpeas, tahini, fresh lemon juice, and seasonings. It's an easy-to-prepare appetizer suitable for any occasion. For best results, make this a day before you plan to serve it so the flavors can develop.
- 1 15 -oz. can chickpeas (rinsed and drained)
- 8 oz. beets (cooked, peeled, drained of excess liquid, and cut into chunks (You can use roasted, steamed, or non-marinated, canned beets.))
- 1 large lemon (juiced)
- ¼ cup tahini (sesame seed paste) (well-stirred)
- 2 medium cloves garlic (minced)
- ¾ tsp. ground cumin (or to taste)
- ½ tsp. salt (or to taste)
- dash cayenne pepper (optional)
- 2-3 Tbsp. olive oil
- chopped parsley, toasted sesame seeds, and/or toasted pine nuts
- pita chips, and/or assorted cut vegetables
Place a metal “S” blade in the bowl of a food processor. Add all of the ingredients, EXCEPT for olive oil and garnishing options, into the processor’s bowl. Process for 30 seconds to 1 minute, or until almost smooth.
With the machine running, gently pour oil through feeder tube; process until fully pureed, about 30 seconds more.
Place beet hummus in a bowl, cover, and store in the refrigerator until ready to serve. Remove hummus from refrigerator 30 minutes before serving for best results. Adjust seasonings before serving, if necessary.
Transfer hummus to a serving bowl. Garnish with chopped parsley, toasted sesame seeds, or toasted pine nuts.Serve with pita chips and/or assorted cut vegetables.
If you'd like to make your own toasted pita chips, cut pita bread into triangles and separate them into individual pieces. Lightly brush each triangle with olive oil (or use olive oil spray). Place pita triangles on an ungreased baking pan, without having them overlap. Bake them in a preheated 350°F oven for 5 to 7 minutes, until crisp but not burned.