No tags yet.
This magenta hummus is striking. Here, I treat olive oil as a finishing flourish, so it’s a protein-packed dip you can have enough of to actually feel satisfied, not heavy. Because of this, it makes not only a perfect dip and toast-topping, but would be beautiful as the bedding to roasted cauliflower, charred carrots, a piece of fish, a couple 6-min eggs, crispy falafel, or a grain, Jaffa-style. Treat it like a sassy serving of legumes, olive oil drizzle optional, but encouraged.
Makes 1 cup
1 clove garlic, peeled and green removed Two steamed or baked beets ¾ cup cooked white beans (chickpeas, cranberry, white kidney, or cannellini) (from ¼ cup dried)
1 small orange, peeled and seeded ½ teaspoon ground cumin ½ teaspoon dried parsley ½ teaspoon dried mint (or sub more parsley) 2 tablespoons tahini 2 tablespoons filtered water Sea salt Extra virgin olive oil, for serving
Freshly ground black pepper
In a mini food processor, chop the garlic. Add the beans, orange, cumin, parsley, mint, tahini, and about 1 teaspoon sea salt.
Puree until very smooth, scraping the sides as needed. Drizzle in water until you get the consistency you want. Season to taste.
To serve, drizzle with olive oil alongside fresh bread, rice cakes, or crisp vegetables.
Kommentare