Beet Harissa Hummus

Hi. Long time no hummus. This hummus is the result of some ultra spicy, locally made perishable harissa and sweet beets. Although this particular harissa was far courser than any other harissa I've purchased, the standard stuff below will also get you into trouble in a good way.  

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. 

Hi. Long time no hummus. This hummus is the result of some ultra spicy, locally made perishable harissa and sweet beets. Although this particular harissa was far courser than any other harissa I've purchased, the standard stuff below will also get you into trouble in a good way.  

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.