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Red Beet and Tahini Hummus

Red Beet and Tahini Hummus Dip

Hummus flavored with red beets and tahini.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 1 hour
Total Time 2 hours 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6

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.
Keyword appetizers
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