Monday, December 1, 2014

Hummus with Red Beets - Pancarlı Humus

Hummus with Red Beets

  • 1 small-medium beet (1 cup)
  • 2 cups of water
  • 1 15 oz can chickpeas, drained
  • 2 table spoons tahini (sesame paste)
  • 2 cloves garlic, pressed
  • Juice of 1 lemon (2-3 table spoons)
  • 1/2 teaspoon cumin (optional)
  • 1/4 tea spoon cayenne pepper (optional)
  • salt to taste
  • 3-4 table spoons olive oil
  • 1 tablespoons pistachios, shelled and coarsely chopped
  • 2 tablespoons fresh dill, chopped (optional)
Place beet and water in a pot, bring to a boil over medium high heat. Lower the heat to medium and let it simmer until the beet is tender (15- 20 minutes). Let it cool to room temperature. Peel, cut into 1/2 in cubes and set aside.

Place all ingredients other than the garnish ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a serving plate. Drizzle olive oil over the hummus. Sprinkle with pistachios and fresh dill. Serve with pita bread wedges or crackers.

Afiyet Olsun! Bon Appetit!

Red beets
Ingredients ready
Hummus with Red Beets

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