I love hummus. The delightfully garlicky, olive-oil rich spread that brings me to happy town.
Today’s recipe still brings me to happy town – it just takes a very different route:
Yep, it’s a pink/purple hummus made without olive oil.
I can hear the lords of chickpeas yelling from their garbanzo-bean-pallace, “WWWHHHHHYYYYYY?” And I’m afraid I don’t really have a great answer. The first answer that comes to mind is, “because.” I’m guessing that won’t please Kyamites (a demi-god or hero of the Eleusinian mysteries who presided over the cultivation of beans, according to Google) so I better try harder to find an answer…
I wanted to make a sandwich spread that was just as tasty as hummus and a little lighter on caloric intake (although I know olive oil has plenty of benefits and I use it regularly). I also decided to use beet powder because I thought it would be fun (as well as delicious) and perhaps some of you with kids would have a better time getting them to eat something of a different color (surely we all remember this).
If you don’t have beet powder, you could easily use a bit of brine from pickled beets. If you want to learn about making beet powder (it takes 5 pounds to make a half cup of very potent powder), you can check out this article from 2010. The powder we used was from that very jar and still has plenty of beet flavor.
- 1 19-ounce can of chickpeas (if you can only find a 15 ounce can, that’s fine as all measurements are approximate). Drain the chickpeas (reserved the liquid in another bowl).
- 2 cloves of garlic (feel free to adjust up or down.
- 1.5-2 tablespoons tahini (use peanut butter if you don’t have it)
- 4 tablespoons lemon (about 1.5 freshly squeezed lemons)
- salt to taste
- 2-3 tablespoons whole yogurt
- 0.25-1 tablespoon of beet powder (or brine from pickled beets – if you use the brine you can add one less tablespoon of lemon)
- Peel the garlic and mince it in a food processor.
- Add the beans (in thirds) to the food processor and puree as smooth as they will go.
- Add the lemon and puree the mix further.
- Add tahini and continue to mix.
- Add the yogurt and continue to mix.
- Add your beet powder (or brine) a bit at a time. Taste as you go and stop when you’re happy.
- Finish by adding small bits of the reserved brine until the hummus has the texture you want. I prefer very smooth (yet not liquid).
Does the colour put you off? What else would/ do you use beet powder for?