Add some eye-candy to your next appetizer spread with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.
Servings 61/4 cup
Calories
Author Sylvia Eastman
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Ingredients
1/4cuplemon juice
1/4cup olive oil
1cupraw beet, roughly chopped
1tablespoonharissa {see Recipe Note}
saltto taste
2cups cooked chickpeas{Save the cooking/can liquid for other recipes. See Recipe Notes}
1tablespoonpomegranate seeds{optional, for serving}
fresh mint{optional, for serving}
1lemon, roasted{optional, for serving, see Recipe Notes for instructions}
Instructions
Place the lemon juice, olive oil, beet, harissa, salt, and chickpeas in the blender and blend until desired smoothness.
For serving, garnish with fresh mint, roasted lemons, and pomegranate seeds.
Notes
Harissa is a Moroccan spice blend. I bought mine and it contains dried hot chilis, cumin, caraway, coriander, garlic and spearmint. Yes, spearmint!
Save the liquid from your chickpeas (either the cooking liquid or the liquid from the can.) This is liquid gold for vegans, you can use it to replace eggs in certain applications, like making cakes, and even mayo and meringues and egg-free egg nog.} If you don't want to use it right away, you can pop it in the freezer.
To make roasted lemons, quarter the lemons and place on baking sheet. Roast at 350F until browned, about 15-20 minutes. They will be hot obviously, so handle with caution. Your kitchen is going to smell awesome, btw.