Beetroot (Beet) Hummus
The Beets give this dip a delightful pinkish color.
225g (about 8 oz) cooked chickpeas, or one can drained and rinsed
Dash of Tabasco
1 level tsp smoked paprika
1 rounded tsp cumin
2 1/2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 dessertspoon (2 tsp) light tahini
1 clove garlic, finely chopped
50-100g (2 to 3 oz) cooked peeled beetroot (Beets) (simmer for about half an hour)
Salt and cracked black pepper to taste
75 ml (1/3 cup) chickpea cooking water or water, if required
Purée the ingredients together until smooth, adding fluid if needed to obtain a soft, creamy consistency. Serve with vegetables, flat breads, pittas or in wraps. Keeps for about one week in the fridge in a sealed container.
Source: Dublin, Ireland Sunday Tribune. Mar 10, 2010