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This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread. Catch up on all our Rosh Hashanah in 5 takeovers HERE!
1 medium-large beet, trimmed (or 1 medium-large store-bought cooked beet such as Gefen) (See Note 1)
15 ounces Tuscanini Chickpeas
1/3 cup Haddar Baracke Tahini
1/4 cup Heaven and Earth Lemon Juice
1/4 cup water
1/2 teaspoon salt
dukkah
roasted hazelnuts
black sesame seeds
If using a fresh beet, preheat oven to 400 degrees Fahrenheit. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender (See Note 2)
Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size pieces.
Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water, one tablespoon at a time, to achieve the desired consistency.
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Makes a gorgeous presentation!