Roasted Beet Hummus | GreenStalk Recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and provides a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Soak chickpeas overnight and cook with a little baking soda to soften them.

Roast beets in foil with olive oil, salt, and pepper for about 45 minutes to an hour until tender.

Cube the roasted beets and add them to the blender.

Add cooked chickpeas to the blender first.

Add roasted beets to the blender next.

Add lots of tahini to the blender.

Add lemon juice to the blender.

Do not add olive oil to the blender; drizzle it on top later to avoid bitterness.

Start blending slowly, then increase speed.

Add chickpea cooking liquid one tablespoon at a time to adjust consistency as needed.

Add garlic, cumin, and salt to taste while blending.

Blend until smooth, adjusting with more liquid if necessary.

Transfer the hummus to a serving plate and use a spatula to create a nice edge.

Drizzle olive oil on top for shine.

Garnish with black sesame seeds for contrast.

Add chopped parsley for flavor.

Collect edible flowers from the garden for garnish (pansy, nasturtium, marigold).

Garnish the hummus with edible flowers and mint leaves for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens