2 small or 1 medium red beet
3 cups cooked* or two 15oz. cans of drained garbanzo beans
2 cloves garlic
1T lemon zest
½ cup lemon juice
¼ cup tahini paste
¼ cup olive oil
salt & pepper
1 acorn squash (optional)
1 Assorted Fresh vegetables; Slice peppers, cucumbers, carrots
1. Preheat oven 350º F.
2. Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can.
3. Line a baking sheet with foil. Place the beets on the sheet and roast uncovered for 40-50 minutes, or until the beets are soft to the touch. Once the beets are cool enough to handle, peel and cut into pieces.
4. With the food processor running, add the beets; pulse until finely chopped.
5. Add the garlic; pulse until finely chopped.
6. Add the drained garbanzo bean and process until smooth.
7. Add the lemon zest, lemon juice, tahini paste. Mix until combined.
8. Drizzle in the olive oil.
9. Season with salt and pepper. Adjust the seasoning as needed, adding more salt, pepper, lemon juice or olive oil. If too thick, add a little water.
10. Cut the top off the acorn squash. Using a melon baller scoop out the seeds and some of the flesh to create a large opening.
11. Place the hummus in the acorn squash or a serving dish. Serve crudité or pita chips.
Preparation for the Beans
1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan, add the soaked, drained beans, and cover with water.
3. Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Once cooked, drain any remaining water. Remove 1 pound of dried beans equal 6 cups of cooked beans.
NOTES: TIPS & TRICKS
• The unbelievable color from roasted beets really gives the hummus a very festive appearance. I just love it!
• Tahini is a ground sesame seed paste. It can be found at most markets. It is a key ingredient in making hummus.
• The hummus can be prepared 3 days in advance
• When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
• If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.