beet hummus

This <a href=/articles/2016/06/recipe-cucumber-summer-salad>Middle Eastern</a> dip is made with chickpeas, which provide a great source of fiber, manganese, and folate. It also features <a href=/articles/2017/01/fuel-with-fat>healthy fats</a> thanks to the olive oil. Once you’ve mastered the recipe, you can easily zest it up with ingredients like harissa, wasabi, or roasted red peppers.Melia Marden, chef/partner of <a href=http://www.thesmilenyc.com/ target=_blank>The Smile</a> in NYC, puts a twist on the classic by using <a href=/articles/2016/09/recipe-by-chloe-baby-candy-cane-beet-green-pilaf>beets</a> for added flavor and a vibrant color. “We serve our beet hummus with watermelon radish, rainbow carrots, cucumbers, and celery, but whatever you have in your fridge works,” says Marden.Makes 4 cupsIngredients: 1 red beet 2 teaspoons Kosher salt (plus more to taste) 3 cups canned chickpeas, drained and rinsed 2 cups tahini paste ½ cup freshly squeezed lemon juice 4 cloves garlic, pressed in a garlic press ½ cup cold water Extra-virgin olive oil Microgreens, for garnishDirections: 1. Place beet in a saucepan and cover with water. Season with salt. Bring up to a boil and cook until beet is completely tender, about 20 minutes. Rub off skin with a kitchen towel. Let cool slightly and roughly chop.2. Place the chickpeas and chopped beets in a food processor and blend until well combined into a thick puree. While the food processor is running, add the tahini paste, lemon juice, garlic, and salt. Drizzle in cold water until smooth and creamy. Season to taste.To Serve: Transfer to a bowl and garnish with a drizzle of extra-virgin olive oil and microgreens.Note:This can be refrigerated up to one week.Find more healthy DIY condiments <a href=/articles/2017/03/diy-condiments>here</a>.

Hummus

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