This recipe is nothing like you’ve ever tasted before. It is a surprisingly sweet hummus, almost dessert-like. The large dose of lemon masks the beet flavor but combines with the sugar to make a refreshing summertime dip. Dill rounds it out and adds some sophistication.
1 medium or 2 small red beets
1½ cups cooked chickpeas, drained and rinsed (or 1 can)
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dill
Sea salt and freshly ground black pepper
2 to 3 tablespoons warm water
Instructions:
Boil and puree the beets. For smoothest texture, remove the little papery skins from the chickpeas. Puree chickpeas, oil and tahini in a food processor. Add lemon, dill, salt and pepper to taste. Add water as needed to maintain a creamy texture.
From the Kitchen of: Michelle Phillips