Hummus x 2
Hummus is ubiquitous. We eat hummus and veg, hummus and crackers, hummus on toast, or as a condiment on sandwiches. The name comes from the Arabic for chickpeas, so our second recipe is not strictly speaking a hummus, but we’re calling it that anyway. Because we can.
We are using canned chickpeas, but you can use dried if you prefer. They will need to be soaked and cooked. For the beet hummus, we’re using fresh beets, also cooked. I do not recommend using canned beets. They’re too soft and wet and you won’t get the right consistency.
“Traditional” Hummus
1 can Garbanzo Beans, drained – reserve ¼ C of the liquid
4 Tbsp Tahini
¼ C Liquid from the Garbanzos
2 Tbsp Olive Oil
1 Tbsp Lemon Juice (fresh is best!)
3 cloves Garlic
½ teasp Cumin
½ teasp Salt
¼ C Parsley, roughly chopped
In the bowl of a food processor, grind up the garlic.
Add all the other ingredients.
Puree to desired consistency.
(For a super creamy hummus, peel the chickpeas. I don’t bother as I like the fiber and slightly coarse texture, but if you prefer it smooth, go for it!)
Beet Hummus
8 oz Beets, peeled, cubed and boiled or roasted – allow to cool
2 Tbsp Tahini
5 Tbsp Lemon or Lime Juice (fresh is best!)
1 clove Garlic
1 Tbsp Cumin
½ teasp Salt
Pepper to taste
Cook the beets until they are tender, but not overdone, and let cool to room temp.
In the bowl of a food processor, purée the garlic.
Add all the other ingredients.
Purée to desired consistency.
Serve and devour.
