Beetroot Hummus with Lemon & Yogurt
Serves 4-6
Cook Time- 10 minutes, plus overnight bean soaking & cooking time
Ingredients
1 cup dried garbanzos
2 tsp baking soda
½# cooked beets, cooled and peeled
Juice from 1 lemon
2 TB Olive Oil
2 TB plain Greek yogurt
2 tsp Kosher Salt & 1 tsp ground Black Pepper
Method
Prepare the garbanzos. Add 1 cup dried beans to a small pot and cover with water by 2-inches. Stir in 1 tsp baking soda and allow to soak overnight.
The next day, cook the garbanzos. Empty the soaking liquid and rinse the beans. Add the beans back to the pot, covered by at least 1-inch of water, plus another 1 tsp baking soda, and bring to a boil over high heat. Remove the lid and cook, at a rapid simmer, for 20-30 minutes until tender. You want the garbanzos to be tender and nearly mushy for the smoothest hummus. Start testing after 20 minutes. When beans are cooked and very soft, strain and rinse with cool water. Set aside.
While the beans are cooking, prepare the beets. You can either roast them at 400°F, wrapped in individual foil packets for 60-90 minutes until tender, or you can boil them until tender. Either way, for this recipe you will need ½# of cooked beets, cooled and peeled.
In the bowl of a food processor, fitted with the steel blade, combine cooked garbanzos and beets and process until smooth, 2-3 minutes, scraping down the bowl as needed. Add the lemon juice, olive oil, yogurt, and salt & pepper and blitz for another 4-5 minutes, scraping down every minute or two. The key to making your hummus very smooth and light is to process until smooth and then keep going for several minutes more. Doing so will whip/ lighten the mixture. Serve with (gf) focaccia, pita, or crudité. Hummus will keep in the fridge for up to 1 week.
