CREAMY BEET HUMMUS
The sweet earthiness of beets breathes new life into this Middle Eastern favorite served with a dollop of creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.
- Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.
- Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.
- Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.
Nutrition Facts : Calories 190, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 390 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Sugar 4 grams, Protein 8 grams
AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)
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
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
MIDDLE EASTERN BEET HUMMUS TOASTS
Add a splash of color to any party with this easy appetizer of Middle Eastern-inspired roasted beet hummus spread over multigrain bread and topped with seeds and chives.
Provided by Nature's Own
Categories Canapes and Crostini
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.
- Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.
- Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 27.7 g, Cholesterol 4.2 mg, Fat 11.5 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 413.3 mg, Sugar 4.6 g
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