You probably know hummus, the likable, dependable and very beige Middle Eastern chickpea and tahini dip. But if you are looking for something a little extra, a dip with pizzazz and flair, then you should try a different kind of hummus.
Beet hummus transcends all vegetable dips. It’s a guaranteed up-stager on the party table, flamboyantly fuchsia in color, with FIESTA written all over it. And while its name is rather frumpy, it makes up for any nomenclatural dowdiness with a captivating vibrancy and subtle sweetness tinged with citrus and spice. It’s healthy to boot, which is not always a sure thing during the holiday season.
In this recipe, I match the powerful visuals with bold flavors and spike the hummus with Sriracha and lime, which stand up well to the earthy backdrop of the beets, and serve it with a kaleidoscope of crudites for dipping, such as carrots, watermelon radishes and cucumber wedges.
Eating your daily dose of veggies never tasted this good.
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Active time: 15 minutes
Total time: 15 minutes, plus beet roasting time
Yield: makes about 2 cups
2 to 3 medium red beets, about 12 ounces, roasted until tender, skin removed
1 (15-ounce) can chickpeas, drained and rinsed
2 garlic cloves
1/4 cup fresh lime juice (or half lemon/half lime)
1/4 cup extra-virgin olive oil, plus more for garnish
1/4 cup tahini
2 teaspoons Sriracha
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Lemon zest and chopped mint for garnishes
Assorted wedges of pita bread and crudites for dipping
Place all of the ingredients in the bowl of a food processor and process to blend. Add more oil to your desired consistency (it should not be soupy) and taste for seasoning.
Transfer to a bowl and garnish with finely grated lemon zest, chopped mint and a drizzle of olive oil. Serve with wedges of pita bread and assorted crudites.