We were invited to a Greek luncheon with friends, and this beet hummus was our contribution. I’ve been making hummus for years, and I learned a few new tricks to making the silkiest hummus while developing this recipe. I also discovered a unique way to top the dish with a herb, pistachio, and lemon zest gremolata. To guild the lily, I toasted some sesame seeds to sprinkle on top along with the chunky, flaky sea salt and olive oil.
You can dip anything into this; veggies, pita, or chips. You can also use the left over hummus and make falafels. This dish is also Vegan and deliciously healthy. Plus, who doesn’t want to dip something into those vibrant colors? It’s practically jumping off your screen saying…grab a dipper and let’s GO!
Beet Hummus with Herb, Pistachio & Lemon Gremolata
Chickpeas:
4 cups dried chickpeas (yes you can use them from a can, but from dried you create silkier texture)
2 bay leaves
2 garlic cloves
1 shallot
Hummus:
1 medium sized beet
2 garlic cloves
2/3 cup of Tahini
1/2 tsp salt (more if needed – just taste it and see what you like)
1 tsp. cumin
1 lemon zested (reseved for gemolata topping) & juice for the hummus
1/4 cup olive oil or more until it looks smooth
1 – 2 tbsp. warm water
Gremolata
3 tbsp. fresh dill
3 tbsp. fresh mint
3 tbsp. fresh parsley
1 lemon zested
1/2 cup toasted pistachios
Topping:
toasted sesame seeds
Directions:
- The easiest way to cook dried chickpeas is to put them in the slow cooker. Cover with 6 – 7 cups of water, add bay leaves, garlic (just smash and remove the skins and drop in whole), and shallot cut in half. Cook on high for 6 hours or until chickpeas are tender. Be sure to check the chickpeas as they cook and add water if needed. They should alway be covered and the water will evaporate.
- Meanwhile, clean the beet well. Place inside tinfoil with olive oil, salt, and pepper and roast at 400 degrees for 1 1/2 hours or until tender. Allow to cool, then remove the skin.
- When chickpeas are tender, drain and place on a dish towel. Cover with another dish towel and gently roll the chickpeas around releasing their skins. Removing the skins is a time consuming process but makes for the silkiest, smoothest hummus ever! You will have to take time with some and remove the skins individually. Do not skip this step. It does make a difference.
- Place chickpeas, beet, and all other hummus ingredients into a food processor. Blend until smooth. You will have to play with the consistency adding more olive oil and then water to get the silky texture. Taste for salt then remove into a bowl.
- Toast the pistachios and sesame seeds separately on a small saute pan on the stove. When you start to smell them, they are done.
- Chop all gremolata ingredient together with a knife. Then top your hummus in a decorative way. You can use my photo as an example.
- Then scatter the seasame seeds on top. Add a little olive oil, and ENJOY!
