Cheesy Twice Baked Sweet Potatoes
Beet Hummus
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 4 Hours |
| Servings |
6 Servings
|
Ingredients
- 1 cup dried chickpeas 200 g, rinsed
- 6 cups Water 1.4 L
- 2 lemons (finely grated zest of 1 lemon and ¼ cup or 60 ml, fresh lemon juice) divided
- 1 clove garlic peeled
- 4 ounces cooked beets (either canned or cryovaced) 113 g, drained
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup extra-virgin olive oil 120 ml, plus more for Serving, optional
- Pita chips for serving
Ingredients
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Instructions
- In the cooking pot, combine the chickpeas and water. Cover with the lid, press the Slow Cook program, and set it to High, then adjust the timer to 4 Hours. Cook until the chickpeas are tender, 3½ to 4 hours. Press Cancel.
- Reserve ¼ cup (60 ml) of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
- While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
- Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the ¼ cup (60 ml) lemon juice and process until a thick paste forms.
- Gradually add the ½ cup (120 mL) olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tbsp (15 mL) at a time, to reach the desired consistency.
- Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.
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