Hummus is best made with really well done cooked chickpeas, but that means soaking your chickpeas overnight and boiling them for hours, so it’s okay to use a regular can of chickpeas. If you are lucky enough to live in Israel, grab yourself a can of chickpeas meant for hummus, they are not meant for eating, they are over cooked and mushy, perfect for a smooth and creamy hummus.
The trick to serving the best hummus is all the toppings. Choose your favorites and turn this simple dip into a full meal or over the top appetizer for guests.
The Ultimate Beet Hummus
Servings
2 Servings
Ingredients
- 1 15 ½ ounce can chickpeas
- ½ cup 100% pure sesame tahini
- 2 cloves garlic
- Juice from 1 lemon
- 1 small roasted beet quartered
- Pinch salt
- Extra Virgin Olive Oil
- Crispy roasted chickpeas
- Poached eggs
- Pitted olives
- Crumbled feta
- Extra Virgin Olive Oil
- 2 cloves garlic minced
- Freshly chopped parsley minced
- Red pepper flakes
- Paprika
- Salt
Instructions
- In a blender or food processor add chickpeas, tahini, garlic, lemon juice and beets. Process until smooth, add salt to taste. Continue processing while streaming in about 1 tablespoon of oil.
- Spread hummus on a deep plate or bowl and prepare toppings.
- Dress hummus with your choice of toppings and infused oil.
- To make infused oil, pour oil into a small saucepan. Add red pepper flakes, paprika, salt, minced garlic and parsley. Heat over medium high heat until garlic starts to smell.
I live in Israel and never have seen a can of chickpeas meant for hummus , not eating. Can you post either the name or photo so I can get that for this recipe please? Thx!
Oh wow you are going to love it, it is life changing! There are actually 2 I’ve seen both are by Yachin, but one is a little smaller can.They recently updated the packaging of the larger can and you can see it here https://www.instagram.com/reels/DQbs8bqCHxz/. But make sure to use really good tahini it makes a bit difference.