Makes 2 to 3 cups
2 medium beets
1 ½ cups cooked chickpeas, skins removed*
1 clove garlic
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon sea salt
Preheat the oven to 400°F and wrap your beets in aluminum foil. Pop them in the oven and cook for an hour or until a knife can be easily inserted into the beets. Let them cool completely. Note: you can do this in advance and refrigerate the cooked beets.
Roughly chop the beets and set aside.
Put your chickpeas in a food processor and purée until very smooth.
Add the rest of the ingredients, including the beets, and mix until incorporated and silky. Serve with flatbread, tortilla chips, pita or your favorite dipper.
*To remove the skins from chickpeas, gently pinch each one until the skins slip off. It takes about 10 minutes, but the result—a creamier, silkier hummus—is worth it.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
