recipe 
yields
4 servings
1 15½-ounce can chickpeas, drained and rinsed
½ cup raw beet juice (homemade or purchased from a natural foods store or juice bar)
2 tablespoons shallots, finely chopped
1 tablespoon garlic, finely chopped
¼ cup extra-virgin olive oil
¼ cup tahini paste
Juice and finely grated zest of 2 lemons
1 tablespoon ground cumin (preferably toasted and freshly ground)
½ teaspoon salt
1 cup labneh or full-fat Greek yogurt
¼ cup toasted pumpkin seeds
Handful mixed greens
Extra-virgin olive oil
Fresh lemon juice
Crackers or flatbread for serving (a thin seeded cracker is a good match)
Beet Hummus
To Assemble
steps
- To make hummus, combine chickpeas, beet juice, shallots, and garlic in food processor and pulse until mixture forms coarse purée. Add oil, tahini paste, lemon juice and zest, and cumin. Purée until very smooth. Taste and add salt or lemon juice as desired. Transfer to sealed container and refrigerate until well chilled.
- To serve, spread equal amounts of labneh (or yogurt) among 4 wide, shallow serving bowls. Place equal portions beet hummus in middle of labneh and top with toasted pumpkin seeds. Garnish each bowl with a scattering of mixed greens lightly dressed with olive oil and lemon juice. Serve with crackers or flatbread of
your choice.
Date Published: 04.20.15
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- from Chef Rene Ortiz of Launderette, Austin, TX
