Hot Pink Beetroot Hummus + Sumac-Dusted Pita Chips
Author: 
Recipe type: Dip
Cuisine: Lebanese
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
 
This Hot Pink Beetroot Hummus + Sumac-Dusted Pita Chips is the ultimate hummus of summer. I love it topped with crispy beet greens, lemon zest and sumac!
Ingredients
  • 1 medium-sized beet (with its greens still attached)
  • ¼ cup water
  • 1 (15-ounce) can chickpeas, drained or dry (soaked overnight and cooked)
  • 2 garlic cloves, crushed and peeled
  • 3 Tbsp tahini paste
  • Juice from ½-1 lemon
  • Pinch lemon zest + some for topping
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 Tbsp extra-virgin olive oil + beet water for desired consistency
  • Pink Himalayan Sea Salt, to taste
Instructions
  1. Preheat the oven to 400 degrees F or 200 degrees C. Slice off the beet greens and set aside. Add the beet to a small baking dish with the ¼ cup water. Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork. Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then chop it into pieces.
  2. To the jar of a blender or food processor, add the chopped beet, chick-peas, garlic cloves, tahini paste, lemon juice, lemon zest, ground cumin, ground coriander, olive oil and a splash of beet juice. Blend until smooth. You may need to add a splash or two of beet water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1½ teaspoons of salt). Transfer the hummus to a serving bowl.
  3. To make the crispy beet green garnish, heat a tablespoon of olive oil in a sauté pan. As the oil is heating up slice your beet greens, discarding the stem. Transfer to a paper towel to drain. Immediately sprinkle with a pinch of ground coriander, ground cumin and salt. Repeat until the remaining beet greens are pan fried.
  4. Break up the fried beet greens into shards and garnish the hummus with them. Top with a drizzle of olive oil, lemon zest and a few sprinkles of sumac.
Recipe by Gold&Thyme at https://www.goldandthyme.com/hot-pink-beetroot-hummus-sumac-dusted-pita-chips/