Hummus being the ultimate and original dip, countless variations have popped up over the course of years as serious contenders. One of my unabashed favorites is the pea-mint dip of a while ago. Mama ganouche is not to be confused with beetroot hummus; the former’s bulk comes only from beets, whereas the latter’s comes from chickpeas and beets. Serve this dip as an appetizer to a main meal or as a snack with some crudites and toasted pits wedges.
2 cups cooked chickpeas
2 cloves garlic
3 Tbsp tahini
1 lemon, juice
1/4 cup salt
1/4 cup water
Roast or boil the beetroot until tender all the way through (you can buy pre-cooked). When cool enough to handle, peel the beetroot and quarter.
Using your thumb and index finger, pop the chickpeas out of their skin and discard the skin.
Place the beetroot, drained chickpeas, and grated garlic into a food processor; process until fine.
Add the tahini, lemon juice, and salt; process again. As the machine is running, slowly add the water until the dip is of desireable consistency. You might not need to use up all the water.
Serve with fresh vegetables or breads or choice (carrot or cucumber sticks, radish halves, cauliflower florettes…).
صحة و عافية