Course Appetizer, Snack, Super Bowl, Valentine's Day
Cuisine Arabic, Middle Eastern
Prep Dried Chickpeas
*You can use canned chickpeas. We like to rehydrate dried chickpeas to help with hummus texture. If you use canned chickpeas, measure out 1.5 cups and rinse.
Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas
Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Cover and soak the chickpeas overnight
The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained
Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*
Once chickpeas are cooked, drain from water
Allow chickpeas to cool to room temperature
This can be done 1-2 days in advance
Set oven to 425 F
Chop off the beet stems and wrap each beet individually in foil and make sure that no part of the beet is exposed. Set foiled beets on a baking sheet and bake for about 50 mins. Use a fork for a prick test to make sure beets are tender. If not easy to pierce through beet, then continue to run the prick test every 10 minutes until tender
Remove beets from the oven and set aside to cool
Cut off what's left of the beet stem and cut beets into about 1 inch cubes.
We say bake 3-4 beets because they can vary in size. You will need 2.5 cups of beets chopped to make the hummus. Enjoy if there are extra!
Make Beet Hummus
Add either 1.5 cups of prepped chickpeas or canned chickpeas to food processor
Add 2.5 cups of chopped beets to food processor
Crush 5 cloves of garlic into food processor
Add tahini, salt, and olive oil to food processor and blend away until smooth
Your beet hummus should be a bright magenta and ready to eat! Enjoy with some pita :-)
*The chickpea should easily squish when pressed between your fingers.