Harissa Beet Hummus

Watch the recipe video featuring chef Liz Arraj: https://www.youtube.com/watch?v=imozdQ33pSY

Ingredients:

  • 1 small beet

  • 4 cups chickpeas

  • ¼ cup tahini

  • ¼ cup lemon juice

  • 1 garlic clove

  • 2 teaspoons kosher salt

  • 1 teaspoon Harissa spice blend (African spice mix of red chili, cumin, coriander, caraway & garlic); can substitute with smoked paprika or chili powder

Directions:

  1. Chop 1 small beet into small chunks (peeling is optional).

  2. Cook the beet one of two ways:

    1. Preheat oven to 400 degrees. Drizzle chopped beet with olive oil & kosher salt,

    wrap with foil, and place on baking sheet. Roast in the oven for 20 minutes.

    2. Put chopped beet in medium pot with water. Cover and bring to boil until soft,

    about 15 minutes. Drain water.

  3. Add cooked beet and chickpeas to a food processor, blender or bowl and pulse/mash.

  4. Smash and remove skin from garlic, add to processor/blender whole or finely chop and add to the bowl.

  5. Add tahini and lemon juice and mix. Add cold water 1 Tablespoon at a time, until you get the consistency you want.

  6. Serve as a dip with veggies or flatbread!

Sarah Akbari