Creamy Beet Hummus with Seedy Oat Crunch
Creamy vegan hummus that's tinted pink from beet juice!
Yield: 6 servings
Ingredients
Topping:
- 1 tablespoon olive oil
- 2 tablespoons rolled oats
- 1 tablespoon flax seeds
- 1 tablespoon white & black sesame seeds
- 2 tablespoons raw sunflower seeds
- 2 tablespoons dried [Montmorency tart cherries]
- big pinch of salt
Hummus:
- 1 (15 ounce) can chickpeas, drained and water/juices reserved (I peel the skin off my chickpeas to make the hummus super smooth, totally optional)
- 2 small cloves garlic
- 1/2 teaspoon kosher salt
- 1/3 cup tahini
- 2 (1/4 inch) thick slices of roasted beets
- 3 tablespoons cold water
- 1/4 cup extra virgin olive oil
- juice of one lemon
- oregano leaves for garnish
Instructions
- Heat olive oil in a medium skillet, over medium heat. Add remaining topping ingredients, and stir to coat. Cook for 5-6 minutes, until oats and seeds are lightly browned. Remove from heat and pour onto into a bowl to cool. Set aside.
- In a food processor, combine chickpeas, garlic, salt, tahini, and beets. Process for 20 seconds, to start breaking down. Add water, start blending again, then drizzle in olive oil through top hole in food processor.
- Stop, scrape down sides, and add lemon juice. Blend for 1 1/2 minutes until smooth. Taste, and adjust salt if needed.
- Spread hummus onto a plate, and scatter topping off to one side. Add a bit of extra tahini and olive oil. Sprinkle with oregano leaves.