This hummus is my favorite. And it’s totally oil-free. Just make your hummus, and separately mix tahini, lemon juice, beet powder and water. Then add it to your hummus, and design it as you like! The beet tahini adds earthiness to the hummus, and the second dose of tahini makes the hummus creamier than more typical hummus plates.
Plus this dish provides a rare occasion to play with our food. So often cooking is a time-based activity—we have to get food on the table quickly—or one that’s driven by calorie or nutrition count. Those are certainly valid concerns. I find that opportunities to engage with my food—to notice its textures and colors—supports mindfulness and promotes calm. So swirling beet tahini around this dish and designing beautiful swirls taps into that, for sure!
You could easily pair this hummus with my beetroot falafel, as well!
The necessary tools for this recipe are a blender and a small bowl. Enjoy, and leave a comment below if you try it!
A beautiful hummus that’s fun to make and double the tahini? Sign me up!
15 Minutes
15 Minutes
Step 1
Make the hummus. Add beans, juice from 1/2 lemon, cumin, paprika and salt to a high-speed blender. Add 4 tbsp each of tahini and water, as well, and blend on high. Use a tamper to mix well. The consistency should be airy and light. Taste for salt and acidity. Add to a serving bowl, and set aside.
Step 2
Make the beet tahini. In a small bowl, add juice from the second 1/2 lemon, beet powder and remaining 3 tbsp each of tahini and warm water. Mix thoroughly. Depending on how runny your tahini is, you may need more water to give the mixture a smooth liquid texture. Add more water as needed. Add it to the hummus bowl and have fun with the design!
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