This recipe is in honor of my amazing Armenian grandmother who recently passed away. She used to cook Armenian food all the time and one of everyone’s favorite appetizer would be hummus. It was sooo authentic an amazing. I could eat it every single day.
Funny thing about my mom and grandmother was every time I’d ask them to write down the recipe, the literally would only give me the ingredients and directions on how to make it. they NEVER write down measurements. I drives me insane LOL. So I took the ingredients they gave me for my grandmas hummus and basically made my own version of this. I love beets and the color it gives the hummus when the two are mixed here is my grandmothers hummus with a beet spin on it.
Ever since I had my first roasted beet hummus toast a while back at one of my favorite breakfast spots in Frisco, I couldn’t stop thinking about it. The color was just amazing and so enticing that I had to make my own version so I could eat it every day.
What I love about the color is its very spring/summer. Which means, you can make it for a girls brunch, baby shower, Easter, Mother’s Day, Valentine’s Day, you name it. I made it because I 1) really wanted it (it’s that good), and 2) the holiday’s are coming up and this would make a great and festive spread.
Here are the deets 🙂
*Be sure to see Armenian Version at the bottom for a way my grandmother does it. Her technique is great if you have a little more time. Otherwise, proceed my way.*
Roasted Beet Hummus with Crudites
Ingredients
- 1 can of chickpea drained and rinsed
- 2 tbsp tahini
- 1 garlic clove minced
- 2 tsp red wine vinegar
- 1/2 tsp cumin
- Juice of 1/2 lemon add more if you like more lemon. I sometime do because I like mine lemony
- 1/2 red beet roasted and peeled
- 1-2 tbsp olive oil
- dash of salt and pepper
Instructions
- In a bowl, add tahini, vinegar, garlic, cumin, lemon juice, salt and pepper and mix. Allow flavors to marinate for a few min.
- In a blender, add the garbanzo beans, beet, and tahini mixture and blend until smooth. while blender is on, add the olive oil. ***See Armenian Version for step 2 if you want my grandma’s technique)
- serve with fresh veggies, crackers, or my personal favorite, on toast with avocado 🙂
- ***Armenian Version:*** In a sauce pan, add garbanzo beans and boil in water until soft peeling skin off it. Then add in blender first to mash it a bit. Then you would add the tahini mixture to blend until smooth)