Beet Hummus
Appetizers • Jewish
Description
Although the word 'hummus' translates from Arabic as 'chickpea', today the base of this wildly popular dish can be practically any vegetable pureed into a smooth paste: in restaurants, hummus is made from pumpkin, green peas, spinach, but most often from beets. This recipe from Lisa Smith, who once created several successful vegan projects in New York and is now practicing in Los Angeles, can be quoted and prepared endlessly as one of the most delicious examples of the genre: the thick, smooth texture, the aroma of sesame, and good olive oil — this it owes to Middle Eastern hummus, while the walnuts and garlic hint at its close relationship with Georgian pkhali.
Ingredients
- Beetroot 20 oz
- Roasted Peanuts 5 oz
- Toasted Sesame 5 oz
- Walnuts 5 oz
- Garlic 0 oz
- Vegetable Oil 5 fl oz
- Sriracha 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Roast the beetroot in its skin wrapped in foil at 430°F for about 1 hour (this helps to preserve its color). Then, peel off the skin.
Step 2
Combine all the ingredients in a blender and blend until smooth (this process will take at least 5 minutes).
Step 3
After that, strain the entire mixture through a sieve for a silky texture, but if you choose not to strain it, it will still be delicious!
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