Best Middle Eastern Beet Hummus Toasts Recipes

CREAMY BEET HUMMUS

Creamy Beet Hummus image

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 12

Ingredients

2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
15 oz canned beets, drained (or 8 oz fully cooked and cooled beets)
3 tbsp tahini paste
1 small garlic clove
Juice of 1/2 lemon, more if needed
Kosher salt
1/2 tsp each cumin, coriander, and sumac (optional)
2 ice cubes, more if needed
Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
Garnish (optional): feta cheese and parsley
Pita bread wedges or homemade pita chips
Veggies to dip

Steps:

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Authentic Middle Eastern Hummus (Chummus) image

Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!

Provided by Simone

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling

Steps:

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g