In Arabic language, hummus means chickpeas. Appropriately so, since the classic Middle Eastern dish called hummus is based on pureed cooked chickpeas. As popularity grew, cooks added red beets to hummus. Remember when raw beets were cooked at home? Up pops cryovacked steamed red beets. Hummus made with commercially-steamed red beets is rather dull, strawberry-raspberry pink in color, not deep and rich in flavor either. Make exceptional red beet hummus by cooking the beets yourself. Instructions include best way to cook raw beets and dried chickpeas, or use canned chickpeas. So much better than store bought. Two recipes:
Red Beet and Chickpea Hummus: A brilliant rose red almost electrifying in color, with a rich taste that is simultaneously sweet-tart-salty. Accent with different garnishes and you create a dish that is addictive. Make one or two days in advance of serving for flavors to blend. Makes 2 1/4 cups/ 535 ml.
Legume-Free Red Beet Hummus with Ras el Hanout: Red beets and Ras el Hanout is one of the great culinary marriages we will experience. Fall in love with this root vegetable enhanced by the marvelous combination of spices and flowers. For those who follow Autoimmune Protocol Diet (AIP), Paleo, or Whole30 diets, this dish becomes a go-to for light meals and entertaining. Make a few hours and chill before serving. Makes 3 cups/710 ml.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with two recipes and photos.