RASPBERRY CHIPOTLE BEET HUMMUS // A COOK NAMED MATT

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.

Braise beets in the oven at 375°F for about 2 hours.

Place beets in a brazier or hotel pan with a lid, and add water to cover.

Add thyme, whole garlic cloves, salt, and pepper to the pan.

Close the lid and place in the oven until beets are soft.

Soak chickpeas overnight in a container with double the amount of water to cover them.

Strain and rinse the soaked chickpeas, then place them in a pot with water.

Simmer chickpeas in salted water for about 20 minutes until tender.

Heat garlic in the olive oil for the hummus to infuse flavor, then turn off the heat and let steep.

Once beets are done, check for doneness with a knife; it should go in and out easily.

Let beets cool slightly, then rub off the skin with a kitchen towel.

In a blender, combine beets, chickpeas, garlic oil, salt, and raspberry chipotle.

Blend until smooth, then add lemon juice and salt to taste, adjusting to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens