Beet-Horseradish Hummus and Smoky Lemon Hummus
This recipe makes two bowls of flavorful hummus: smoky lemon hummus and a brilliantly colored beet-horseradish hummus. Unlike the hummus you purchase in the grocery store, there is no added oil in this recipe. The only oil is from the tahini (ground sesame seeds).
1 large clove garlic or 2 small
1 15 or 16 oz can chickpeas (garbanzo beans)
2 Tbsp tahini
1/4 cup fresh lemon juice
1/4 cup vegetable broth (or water)
1/2 tsp cumin
1/2 tsp horseradish (or more to taste)
1 medium beet, cooked and quartered
For garnishing (optional):
Pine nuts, smoked paprika, chili flakes
Note: If you don’t have beets on hand and don’t wish to prepare, you can often find cooked beets in a grocery store salad bar, where you can buy a very small portion.
Chop garlic in food processor. Add chickpeas, tahini, lemon juice, vegetable broth (or water) and cumin. Process until smooth. Remove half of the hummus to a small serving bowl. Sprinkle with smoked paprika (just a dusting, it’s strong!), a pinch of chili flakes, and top with pine nuts.
To remaining mixture in food processor, add horseradish and 2 two quarters of the beet. Process and taste to see if the beet and horseradish flavors are as you like them. The hummus should be a brilliant magenta color. Add a little more of either ingredient as needed. Place in bowl and garnish with parsley.
Serve this hummus with lots of colorful vegetables for dipping (cucumber slices, peppers, carrots, celery, etc.), crackers, and olives.