Red Beet Hummus with Walnuts and Citrus
Serves: 6
Everybody loves hummus and I love creating different renditions of the original.
This is a lovely way to serve a unique hummus that is so beautiful to look at and equally delicious to eat. Beets are rich in folate, which helps cells grow and function, and are very low in calories. They are high in nitrates which helps to keep your blood pressure in check, along with improving athletic performance, fighting inflammation and contain anti-cancer properties. Delight your guests and help them be healthy with this jaw dropping and very special hummus.
Everybody loves hummus and I love creating different renditions of the original.
This is a lovely way to serve a unique hummus that is so beautiful to look at and equally delicious to eat. Beets are rich in folate, which helps cells grow and function, and are very low in calories. They are high in nitrates which helps to keep your blood pressure in check, along with improving athletic performance, fighting inflammation and contain anti-cancer properties. Delight your guests and help them be healthy with this jaw dropping and very special hummus.
Ingredients
- ¾ cup raw walnuts
- 1-½ teaspoon cumin seeds
- 2 small garlic cloves, about 1-½ teaspoon, minced
- 12 ounces beets (about 4-5 small to medium size), washed and scrubbed clean of dirt
- 1-½ tablespoons, raw tahini, oil and salt free
- 2-3 tablespoons freshly squeezed lemon juice (or more to taste)
- 1 teaspoon fresh thyme leaves, finely minced
- ⅛ teaspoon freshly ground black pepper, or more to taste
Directions
Preheat oven to 375℉
- Toast the walnuts on a parchment lined sheet pan for about 3-5 minutes or until lightly toasted and fragrant. Remove nuts from the pan to cool. Roughly chop.
- Cook the beets: Place beets in a 5 quart saucepan, and cover with water by an inch or so. Bring to a boil then reduce to a simmer, and cook the beets until soft when pierced with a long thin knife, about 20 minutes, depending on the freshness and size of the beets. It could take up to 45 minutes. Just check ever so often. Drain beets, and let cool. When cool enough to handle, and with gloves on (they stain!), peel the beets under cold running water. Roughly chop.
- Toast and grind cumin seeds: place cumin seeds in a small dry sauté pan over medium heat. Stir continuously until fragrant, about 45 seconds. Finely grind toasted seeds in a mortar and pestle or spice grinder.
- In the bowl of a food processor, add walnuts and briefly process to fine crumbs. Add beets, ground cumin, lemon juice, tahini, garlic and black pepper. Process until smooth.
- Taste and add more seasonings (garlic, cumin, lemon juice, black pepper) to your liking.
Cook's Notes: Serve the hummus with Chickpita chips! They are healthy, delicious and easy to make!
