Beet Hummus

TIME: 30 MINUTES

INGREDIENTS: 11

SERVINGS: 8

1. In a food processor, pulse the garlic and salt together until the garlic is minced.

2. Add all remaining ingredients and combine until very smooth.

3. If too thick, add a bit more olive oil. If too tart, add a bit more maple syrup. Taste for salt and adjust as needed.

4. Serve on a platter with endive and colorful carrots

Notes:

• Adaptation

  This recipe is modified from a recipe by David Lebovitz in his cookbook, My Paris Kitchen.

• Details

  Hummus is one of those recipes that ranges from sublime to chalky. And while the recipe is a starting point, the finished product depends greatly on your ability to taste, define what is needed, and adjust.

• Details

  No two beets have the same earthiness. And no two lemons have the same tartness. You will need to play with the salt, lemon juice, olive oil and maple syrup to find the perfect balance.

• Chickpeas

  Another important element is chickpeas. For hummus, ideally, they are a bit on the overcooked side. If you use canned chickpeas that are still a bit al dente, you can compensate by blending well and adding a bit more olive oil.

Ingredients: (8 Servings)

• 3/4Beet (Red, Cooked)

• 12 ozs

  Chickpeas (Well cooked)

• 1/4 cup

  Lemon Juice

• 2 cloves

  Garlic (Peeled)

• 1/3 cup

  Tahini

• 2 tsps

  Sea Salt

• 1 tbsp

  Maple Syrup

• 1/2 cup

  Extra Virgin Olive Oil

• 1 tsp

  Smoked Paprika (Optional)

• 4 heads

  Endive (White Belgian)

• 4

  Heirloom Carrots (Yellow and Orange, Peeled and cut into matchsticks)