Red Beet and Tahini Hummus Dip
Red Beet and Tahini Hummus Dip is one of our favorite summer appetizers. I love this dip for several reasons. First of all, I adore the pretty pink color of this hummus. Secondly, I really like the flavor the beets impart to the hummus. The beets add a slightly sweet, and almost fruity flavor to the hummus. Thirdly, I love that this appetizer can be made ahead of time. And, lastly, I always feel good about serving this nutritious dish to my family.
The Equipment I Used
- A Blender- Usually, I make my hummus in a food processor. But, I recently made this in a vacation home, that didn’t have a food processor. So, I made this hummus in a blender and it came out great. Just be sure to put the liquid in first.
The Ingredients Needed for Red Beet and Tahini Hummus Dip
- Chickpeas- I really like the Eden Organic dry chickpeas. I bought them at Whole Foods. Instead of boiling and then soaking the chickpeas, in step one, I soaked them overnight. To do this, simply place the chickpeas in a bowl and cover them with cold water. Place them in the refrigerator overnight. Before you cook them just drain and rinse them. You may then only need to cook them for sixty minutes.
- Tahini- This time I used the Whole Foods 365 brand tahini.
- Lemon Juice- Be sure and use freshly squeezed juice.
- Garlic- One of my kids hates garlic, so I just used a half teaspoon of garlic powder.
How I Made my Hummus
- First, I soaked my chickpeas the night before.
- Next, while the chickpeas simmered, I cooked my beet. I actually cooked the whole bunch of beets. I’ll use the extra in salads.
- Then, I added all the ingredients to my blender and processed it on the blend cycle.
- Finally, I chilled it until dinner time.
If you like hummus, you need to try this beautiful and delicious Red Beet and Tahini Hummus Dip.
Red Beet and Tahini Hummus Dip
Hummus flavored with red beets and tahini.
Equipment
- food processor or blender
Ingredients
- ½ cup dried chickpeas
- 1 medium red beet, cleaned
- 2 cloves sliced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup tahini
- ⅓ cup lemon juice
- ½ tsp. kosher salt
Instructions
- Begin by preparing the chickpeas: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for three minutes, and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
- Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water as the beans cook.
- While the beans are cooking, make the beet. Place the beet in a three-quart saucepan. Fill the pot with water, until the beet is completely submerged. Cover the pot and simmer for thirty minutes, or until the beet is tender. Rub the beet under running water to remove the skin. Chop the beet into small pieces.
- Drain the beans and put them in the food processor or blender. Add all the other ingredients and process until the hummus is smooth and creamy. Chill until serving.
Tried this recipe?Let us know how it was!
