This week on Summer Picnic Essentials, we are proud to post our hummus recipes. We wanted to spice things up a tad, and do an avocado hummus & a beet hummus. This appetizer is great year round, and very popular in the Middle East and Mediterranean. Give it a try, and enjoy with any chips or crackers!
Beet Hummus
Serves: 2-3 (about ⅓ of a cup)
Prep Time: 15 min
Ingredients
1 roasted beet
15 oz (1 can) of cooked chickpeas
1 large lemon, zested
½ large lemon, juiced
Salt & Pepper, to taste
2 large tbs tahini
¼ cup of olive oil
2 cloves of garlic, minced
Process
Preheat your oven to 375 degrees, and remove the stem and root from your beets. Make sure to scrub and rinse them off as well until clean.
Wrap the beet in foil, rub with a bit of olive oil, wrap firmly and roast for 1 hour or until a knife can be inserted into the beets without any push back. Set aside to cool in the fridge and watch out for extra juice. The beet should be around room temperature.
Once your beet is cooled, make sure to peel it, and cut it into small cubes, or grate it, so that it can be placed into the food processor or blender.
Blend ½ cup of grated or cubed beets, adding 1 tbs of water at a time to achieve a specific texture.
Add the remaining ingredients: chickpeas, lemon zest, lemon juice, salt & pepper, garlic & tahini.
Now add in the olive oil, while continuing to pulse the food processor.
Add more of any item you believe needs more of it. Add more water if your hummus is too thick.
Store for a week, or serve immediately, making sure to refrigerate it.
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Avocado Hummus
Serves: 3-5 (a little more than 2 cups)
Prep Time: 15 min
Ingredients
½ large ripe avocado
1 15 oz can of chickpeas
¼ cup plus 1 tbs lime juice
1 garlic clove, grated
⅓ cup tahini
1 cup cilantro, with stems
¾ tsp salt
10 cranks of ground pepper
¼ tsp ground cumin
2 tbs olive oil
Process
Add avocado, chickpeas, lime juice, salt, garlic, tahini, pepper, cumin, and 1 cup cilantro into a food processor until fully mixed & smooth in texture.
Add 2 tbsp of olive oil, and pulse a few times.
Taste, and add salt as needed.
Place in a shallow bowl and drizzle with olive oil, garnish with cilantro (optional).
Store in an air tight container in the refrigerator for up to a week, or serve immediately.