Let me start off by saying – nay exclaiming – just how much I love beets.
I mean seriously, is there anything more majestic than a tall glass of fresh beet juice?
[cue crickets sounding]
Alright fine, so maybe not majestic. And maybe you won’t agree with me on the juice – raw beets have a strong earthy flavour that is more often than not an acquired taste.
But you will agree with me on this week’s sweet beet hummus.
It’s the perfect marriage of sweet and savoury flavours with a nice tangy kick from the lemon juice and sumac. Plus you can’t deny that deep pink hue isn’t absolutely gorgeous (the perfect shade for an upcoming valentines day, might I add).
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Sweet Beet and Sumac Hummus
- 1 1/2 cups chickpeas
- 1 large steamed beet or 3/4 cup, roughly chopped
- 2 tbsp tahini
- 1 1/2 tbsp sumac
- 1/2 tsp cumin powder
- sea salt to taste
- Juice of 1 lemon + citric acid to taste
- 1 small clove of garlic
- 1 tsp chopped parsley
- 1 tsp olive oil
- Reserve water from beets or chickpeas as needed
- 1 tsp of agave nectar (optional)
- Add all ingredients to a food processor and blend, scraping down the sides frequently. Note that the beets will release some moisture – so be wary of adding too much reserve water to thin. I used about 1/4 cup of water from the beets.
- Garnish with shredded beets, a sprinkle of sumac and serve.
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Cooked beets have a naturally sweet flavour, so feel free to leave out the agave if you wish. Even without this is definitely a winner and is quickly become one of my favourites.
Proof? As of yesterday, I was already out of the double batch I made on the weekend.
That its a disproportionate amount of hummus consumption – even for myself.
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