Try this vibrant hummus as a fun appetizer or new food for kids to try. Like our Beet Pickled Deviled Eggs, it doesn’t taste too far off from the original. Think of it as “hummus with a twist”. I got the idea for this easy dish standing in line at the Greenstar deli. There was a package of white bean beet hummus. What a great idea! The wheels started turning and a traditional hummus with a bit of pickling liquid mixed in sounded like the perfect colorful mezze.
Honestly if you have the pickled beets ready, I won’t tell anyone if you just mix some of the liquid into store-bought hummus and toss some sliced beets on top. But, if you have a food processor and a few minutes hummus is easy to master. In the farm kitchen we like to cook our beans from dry in a pressure cooker, but a can will work just fine. You can find both options at Greenstar! They have piles of bulk beans and sundries to choose from as well as great quality canned goods. Make the hummus, then mixing in the pickling juice, and season with salt and pepper to taste. Top with thinly sliced beets just before serving, hummus will keep for up to a week in the refrigerator so this is a great dish to make in advance for a party. Serve with pita, olives, lemon wedges, sliced vegetables, and feta cheese.
Pink Hummus with Pickled Beets
1 1/2 cups cooked chickpeas or 1 – 15oz can, drained and rinsed
2 tablespoons tahini
1 (or 2) cloves of garlic
1/2 teaspoon ground cumin
1 tablespoon olive oil
1/4 cup beet pickling liquid
juice from half a lemon
salt and pepper to taste
To garnish: finely chopped pickled beets
Place the garlic in a food processor, then process the garlic alone until it’s finely minced. Add the tahini, beans, olive oil, and cumin and process until smooth and creamy. Add the pickling liquid and lemon juice, process until mixture is pink and uniform in texture. Season with salt and pepper to taste. Top with pickled beets just before serving.