Incredible hummus is built around the humble chickpea and added spices. This version elevates the classic with the addition of beets, which lend a sweetness (and a remarkable ruby color if using red beets). We love to top ours with savory Za’atar and a glug of olive oil.

This recipe yields 8 servings

INGREDIENTS

5 ounces of beets, cooked
15 ounces chickpeas**
¼ cup tahini
¼ cup lemon juice
2 cloves garlic
¼ cup olive oil
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons water (optional)
Za’atar spice for topping

142 grams of beets, cooked
425 grams chickpeas**
57 grams cup tahini
60 ml lemon juice
2 cloves garlic
60 ml cup olive oil
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons water (optional)
Za’atar spice for topping

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas)

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water.

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe.

4. Add all the ingredients except the olive oil and water to a food processor and blend until smooth.

5. Slowly add the olive oil and water to create desired consistency.

6. Top with Za’atar spice and serve with crudité or bread of choice.

TIPS

**If buying canned chickpeas, make sure the can is BPA free.