Verdict: sweet and spicy hummus will blow both your mind and color palette.
Beet Harissa Hummus
1-2 beets, cooked, cooking liquid reserved
1 tablespoon harissa
1 can chick peas, drained
1 clove garlic
1 tablespoon tahini
1/2 teaspoon salt
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1 teaspoon red wine vinegar
In a food processor, beat everything but the chick peas, until smooth. Pulse in the chickpeas until smooth - reserved beet liquor to smooth out. Top with extra harissa and olive oil. Serve with purple potato chips and beet chips if you're really feeling this color scheme.
7 comments:
I love beets and this hummus is the perfect idea along with pita bread!
What a color like a blushing bride. Are you still blushing? Or is that a rude question? XOGREG
I love your hummus posts! You need to write a hummus cookbook!
Katerina - Thank you and love your taste!
Greg - Hey there, I am still blushing, forever blushing! Not rude at all.
Anna - Haha oh I would LOVE to! Thanks for the inspiration.
You're gettin' crazy with the hummus there, TALF - love it! What non-local to you, but possibly local-to-me harissa would you recommend?
Diana - Hey TALF! I would recommend the one in the yellow tube! Not sure what brand it is, but the label is very beautiful and sort of retro looking.
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