Ingredients
FOR THE BEET HOMMUS
Roasted beets: 1.1 kg (coarsely chopped)
Cooked chickpeas: 240 g
Pomegranate molasses: 120 ml
Garlic clove: 1 (finely grated)
Kosher salt: 15 g
Ground cumin: 2 g
Extra virgin olive oil: 120 ml
Cold water: as needed
FOR THE TAHINI SAUCE
Fresh lemon juice: 90 ml
Garlic cloves: 4 (peeled)
Kosher salt: 4 g plus more to taste
Ground cumin: 1.5 g
Tahini: 240 g
Cold water: as needed
FOR SERVING
Beet hommus: 240 g
Tahini sauce: 60 g
Roasted pistachios: 15 g (chopped)
Toasted sesame seeds: 2 g
Crunchy vegetables such as Persian cucumbers, baby carrots, baby romaine leaves, and radishes: to dip
Chef Michael Costa of Zaytinya serves this seasonal interpretation of hommus as a colorful, satisfying snack that delivers comfort and freshness without the heaviness of typical game day food.
How to make Beet Hommus With Crunchy Vegetables
01.
Roast the Beets
- Preheat the oven to 400°F.
- Wrap whole beets tightly in foil and roast until completely tender, about 60 minutes.
- Let cool slightly, then peel and coarsely chop.
02.
Make the Beet Hommus
- Combine the roasted beets, chickpeas, pomegranate molasses, garlic, salt, and cumin in a food processor.
- Blend until smooth, then slowly drizzle in the olive oil with the motor running.
- The mixture should be thick and creamy.
- Add cold water a little at a time if needed to loosen the texture.
- Taste and adjust seasoning as needed.
03.
Prepare the Tahini Sauce
- Combine the lemon juice and garlic in a blender and pulse for about 30 seconds. The mixture should remain chunky.
- Let sit for 10 minutes to allow the garlic to macerate.
- Strain through a fine-mesh sieve, pressing on the solids to extract all the liquid, then discard the garlic.
- Return the strained lemon juice to the blender.
- Add the salt, cumin, and 120 ml very cold water.
- Blend on low speed and slowly drizzle in the tahini.
- Increase the speed to medium and add 30 to 60 ml more very cold water until the sauce is creamy and able to hold a soft peak.
- Taste and adjust seasoning with additional salt if needed.
- Refrigerate in an airtight container for up to one week.
04.
Assemble and Serve
- Spoon the beet hommus into a shallow bowl and spread it outward to form a well in the center.
- Sprinkle the sesame seeds into the well, then spoon the tahini sauce into the center.
- Finish with chopped pistachios and serve with assorted crunchy vegetables.
