Recipe and photo by Natasha! Be sure to follow her on Instagram @noshwithtash for more recipes and cooking tips!
Once I started making this dish, I started noticing all the places that hummus could and should be: on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish, and eaten on a cracker.
Hummus makes almost anything more delicious, especially when it's pink!
2 cloves of garlic*
½ tsp coriander
⅓ c lemon juice*
⅔ c tahini
1 tsp salt
8 oz cooked beets*
2 cans of chickpeas*, strained and rinsed
3 ice cubes
¼ c olive oil*
Black or white sesame seeds to top
1 Tbsp assorted herbs*, chopped (I like dill and parsley)
*Ingredient available to add to your Imperfect box
In a food processor combine the garlic, coriander, lemon juice, tahini and salt.
Pulse until the garlic is minced in the lemon juice tahini mixture.
Add in the beets and chickpeas and pulse again into an almost smooth paste.
Toss in the ice cubes and let the blades run until you’re pretty sure there are no more visible ice chunks.
Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth.
Top with black and white sesame seeds and dill and parsley to serve.
Recipe Notes and Variations
If you don’t already have cooked beets around, just wrap them in aluminum foil and roast at 400F for 45 minutes or until fork tender. Be sure to find a good tahini. A mediocre or old tahini can taint the flavor of your hummus. Natasha’s preferred variety is SOOM, but JOYVA is good too!