You can easily make a restaurant-worthy version at home.
This Middle Eastern dip is made with chickpeas, which provide a great source of fiber, manganese, and folate. It also features healthy fats 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 The Smile in NYC, puts a twist on the classic by using beets 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 cups
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 garnish
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 here.