Sunday, August 17, 2014

beet hummus


4 cooked beets, rough dice
1 1/5 cups cooked chickpeas
Juice of 1 lemon
1 tablespoon tahini
2 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
crumbled feta cheese


1. In a food processor fitted with a steel blade, puree beets, chickpeas, lemon juice, tahini, pressed garlic, salt, paprika, and chile flakes.
2. You may need to add a tablespoon or two of olive oil to thin.
3. Serve in a wide, shallow bowl, garnished with the pistachios, dill, and feta. Serve with pita chips.

*Adapted from The Year in Food

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