Hot Pink Beetroot Hummus + Sumac-Dusted Pita Chips
Author: Gold&Thyme
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
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.
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.