Roasted Beet Hummus
No one knows handmade Mediterranean food quite like Banzo. Here, Stephen May riffs on hummus by adding beets and pomegranate molasses into the mixture. The beets add a wonderful earthiness and bright color that makes any summer table a little more fun.
If you prefer using dried chickpeas for this recipe, May recommends starting a day ahead of time and soaking them in cold water overnight. Rinse off the soaking liquid the next day, then add them to a big pot with 1 teaspoon of baking soda and a pinch of salt. Cover the chickpeas with cold water, bring the pot to a boil, and simmer gently for 1 to 2 hours until very tender.
Ingredients
2 medium beets, peeled and cut into 1-inch pieces
3 garlic cloves
1½ cups cooked chickpeas (or 15-ounce can chickpeas, drained and rinsed)
4 ice cubes (optional)
¾ cup tahini
3 tablespoons fresh lemon juice
1½ teaspoons kosher salt
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses (optional)
Directions
Preheat the oven to 400 degrees F.
Place the beets on a baking sheet and season with a pinch of salt. Roast until fully cooked and tender, about 30 to 45 minutes. Set the beets aside and allow to cool.
Using a food processor, puree the beets, garlic and chickpeas together until smooth. You can add a few ice cubes if the puree is sticking to the sides of the processor. Once blended, transfer the mixture to a bowl.
Add the tahini, lemon juice, salt and 1 tablespoon of the olive oil to the processor. Blend for 30 seconds. This will whip air into the tahini, giving it a lighter texture. Then add the beet and chickpea mixture back into the processor and blend together until creamy.
Spread the hummus onto a plate and drizzle with the remaining 1 tablespoon of olive oil and pomegranate molasses. Serve with your favorite vegetables, crackers or pita bread.
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