May 11, 2010

beet hummus


15 oz can chickpeas
2 cloves garlic
salt
1 tbsp. olive oil
3 small pickled beets (roasted and then pickled in balsamic vinegar and liquid from roasting pan)
3 tbsp. balsamic vinegar/liquid from beets
after taste testing and comparing to my traditional hummus I add 2 tbsp. of tahini to add a little zip and slightly thicken it

2 comments:

momo said...

looks and sounds yum!
I often end up using beets roasting because I do not have many good recipe but beet root kept coming in our veggie box. Seems to be out of season at the moment. But I will try this for sure since we love hummus and making dips. Thanks for sharing the recipe, Lydia.

lydia and david said...

thank you momo,

My future daughter in-law discovered the recipe while traveling and knew we would love it. Beets are just starting to show up at our farmer's market. I keep a jar of pickled beets in the frig through out the summer.

So glad you might give it a try. I did also find many recipes on the web. Enjoy!