The Forked SpoonBeet Hummus Recipe
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Ingredients
Serves 6- 1 teaspoon lemon zest
- 1-2 small cloves garlic (minced)
- 2-4 tablespoon extra virgin olive oil (for a richer taste)
- 2-4 tablespoon fresh lemon juice (more or less to taste)
- 1 (15 ounce) can chickpeas (drained (approx. 1.5 cups))
- ¼ cup tahini (plus more to taste)
- 1 teaspoon salt (plus more to taste)
- 3 small cooked beets (approximately 1 cup chopped beets)
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Steps
- Step 1
Add 2-3 small, peeled, and cooked beets to the bowl of a food processor and pulse several times until finely chopped.
- Step 2
Add ¼ cup tahini, 1 (15-oz) can (or 1½ cups cooked chickpeas), 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice (you can add more to taste), 1 teaspoon of salt, and 2-4 tablespoons of extra virgin olive oil.
- Step 3
Process for 1 to 2 minutes, stopping to scrape down the sides and bottom of the bowl as needed, until smooth and creamy.
- Step 4
If needed, add additional olive oil or a small splash of water to reach your desired consistency. Taste and adjust seasoning with more lemon juice, salt, or tahini if desired.
- Step 5
Transfer to a serving bowl, drizzle with olive oil and add toppings if using.
Interactive, hands-free timers are available in the Supper app.
Add 2-3 small, peeled, and cooked beets to the bowl of a food processor and pulse several times until finely chopped.
Source: The Forked Spoon
