Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty!
This was SO popular at work with some pita chips and vegetables to dip in it. The only problem was finding the tahini (look in health food stores). I used canned chickpeas/garbanzos instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions though. Terrific recipe!
Although this loevely bright pink hummus is tasty it is TIME consuming. If you have the time it is worth it but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserve liquid in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon while I have other things to do around the house while the beets are boiling.
Once I had finished this recipe I was very satisfied with the results and so were my family members (none of whom are vegan or understand why I'm vegan). Only one caveat: the hummus although wonderful to eat and not too hard to make takes a long time to make. Be sure you have plenty of time before starting this recipe.
A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it however I will significantly cut the amount of cumin as it overwhelms the flavour! It does make a lot and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrot sticks cut bell peppers and blanched cauliflower!
Woa I just made this recipe and it had the coolest color ever! A bright magenta and I've never cooked anything like it. I have a favorite hummus recipe so I used some parsley and no cumin as i am not a fan. I used canned beans and they worked fine. (I didn't need to boil them) I halved basically the whole recipe but still used a whole can of beans and no juice from the beans or beets.
I still prefer regular hummus but this one's an interesting change and a new way to use beets. I enjoyed the slight sweetness that the beets add. The colour is amazing (it would look great side by side with guacamole or layered in a glass bowl with guacamole and regular hummus). With the garlic tahini lemon juice cumin and s&p I just added to taste as I blended (start with a little and go up from there) to get the flavour I like. I might cut back the amounts by half next time as this recipe makes A LOT if you're just making it for yourself! I wouldn't reccommend this to strict hummus traditionalists because of the sweetness and flavour difference the beets add but for people who like to mix it up a little - give it a try!
This came out awesome! I put in a ton of garlic 2 large beets a 15 oz can of chick peas cumin lemon juice and salt to taste. It was the coolest color (hot pink / magenta) and had a really yummy beet taste. Will definitly be making this again.
My kids love this! I put in sesame seeds instead of making the tahini first and some of the seeds didn't get thoroughly ground up. This makes delicious filling for stuffed celery! It also tastes wonderful on Triscuits!
