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Sumac and Chipotle Roasted Beet Hummus

Sumac and Chipotle Roasted Beet Hummus

Nadine Nelson
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Ingredients
  

  • 2 large cloves of garlic
  • 2 1/2 cups cooked garbanzo beans (see "How-To" below)
  • 1 large beets roasted and peeled (see "How-To below)
  • 1 lemon juice
  • 2 tbsp water
  • 6 tbsp extra-virgin olive oil
  • 1 tsp sumac
  • ½ - ¾ tsp chipotle powder (depends on how spicy you like it)
  • 1 tsp cumin
  • 1 tsp allspice 
  • 1 tsp paprika 
  • 3/4 tsp sea salt
  • Fresh ground pepper to taste

Instructions
 

How to cook Garbanzo Beans

  • In a large pot, combine the rinsed and drained chickpeas, the salt, and enough water to cover them by 1 ½ – 2 inches. 
  • There shouldn’t be so much water that they’re rolling in a boil, but enough to allow them to hydrate and expand. 
  • Bring the pot to a boil, stirring the chickpeas briefly, and then cover tightly with a lid.
  • Reduce the heat to low, and simmer for 1 ½ hours for al dente, or 2 hours for a softer texture. 
  • Test one of the chickpeas for the proper texture, and remove it from the heat.

How to Roast Beets

  • Preheat oven to 400 degrees.
  • Rinse beets, separate different colors, and wrap them with aluminum foil.
  • Place on center rack and bake until tender, about 45-60 minutes.
  • Remove from the oven and cool. Peel beets and cut them in half lengthwise.

Cooking Directions:

  • Add garbanzo beans to the food processor along with beets. 
  • They should both still be warm (this increases the creaminess of the hummus). 
  • Place garlic clove in a food processor and pulse ingredients until choppy.
  • Add the lemon juice and water and process.
  • Slowly add in the olive oil while the processor is running, Or pulse, add, pulse, add, etc.
  • Finally add the sumac, chipotle powder, cumin, allspice, paprika, sea salt, and fresh ground pepper.
  • Process until smooth.
  • Store in separate small containers in the refrigerator to increase shelf-life. 

Notes

Resources: HOW TO COOK CHICKPEAS
Storage Instructions:
  • Refrigeration: Store the hummus in an airtight container and keep it in the refrigerator. The cool temperature of the refrigerator will prevent spoilage and help slow down the growth of bacteria.
  • Consumption time: Consume the hummus within 4-5 days of making it. The longer the hummus is stored, the more it can spoil and develop an off flavor.
  • Freezing: You can also freeze the hummus for longer-term storage. With a room at the top for expansion, transfer the hummus to a freezer-safe container. The hummus can store in the freezer for up to 3 months.
  • Thawing: To thaw frozen hummus, transfer it to the refrigerator and let it thaw overnight. You can also thaw it in the microwave on low power, stirring every 30 seconds until it reaches the desired consistency.
  • Separation: Separation is natural in hummus due to the oil content. If you see some separation, stir the hummus well before serving.