Hummous Gets a Makeover with Figs and Beets
If you are a vegetarian like I am, you might similarly consume a lot of hummous. The chickpeas serve as a great source of protein and they are also packed with fiber, making them a nutritious and filling snack or side dish.
But as much as I love hummous, it can also get a little boring. That’s why I was so excited when I came across this amazing recipe for hummous with figs and beets. Obviously, I’m a big fan of figs, which offer a touch of sweetness to many salads and sides and many vitamins and minerals, including vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, and potassium. However, it’s the beets that really steal the show with this dish.
Beets have to be one of the healthiest foods in existence. They provide energy, cleanse the body, and pack a ton of vitamins and minerals, including potassium, magnesium, fiber, phosphorus, iron, vitamins A, B, and C, beta-carotene, beta-cyanine, and folic acid. And if this wasn’t enough, they are also nature’s Viagra. The Romans knew this and science has shown that they were right on the money. This root vegetable contains a high dose of boron, which is directly related to the production of human sex hormones. Time to eat your veggies!
Of course, the color is also glorious. When added to this dish, the hummous turns a deep, bright pink. Now, you can turn plain old beige hummous into a stunning appetizer. I love to serve it at dinner parties with Z Chips (seriously addictive) Sea Salt + Olive Oil crackers . I also like to shmear some of the hummous on a baguette and layer on a sharp cheddar cheese for a phenomenal lunch.
This recipe is easy, healthy, and both visually and gastronomically pleasing. There’s really not much else to say about it except, “More please.”
o 1 medium red beet, top trimmed, scrubbed
o 1 3/4 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
o 3 tablespoons tahini
o 4 Fruit Bliss Figs
o Juice of 1 large lemon
o 2 tablespoons water
o 1 large garlic clove, smashed
o 1 teaspoon fine sea salt
o Extra-virgin olive oil
o Chopped fresh flat-leaf parsley
1. Preheat the oven to 375°F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap the foil and set the beet aside to cool. Once cool enough to handle, peel and coarsely chop.
2. Put the beets, chickpeas, tahini, figs, lemon juice, water, garlic, and salt in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning.
3. Transfer the hummus to a container for transport, cover, and refrigerate until the picnic, or for up to 1 week. For extra pizzazz, just before serving, drizzle the hummus with oil and sprinkle with parsley.