Multicooker - Beet Hummus
By :Kate Merker
Print Recipe
Votes: 2
Rating: 3.5
Rate this recipe!
Course Condiment
Cuisine Middle East
Difficulty Easy
Browse Category Side Dishes
Cooking Technique Multicooker
Main Ingredient Beets, Chickpeas
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup dried chickpeas rinsed
  • 6 cups Water
  • 2 cup lemons finely grated zest of 1 lemon and 1/4 fresh lemon juice, divided
  • 1 clove garlic peeled
  • 4 ounces cooked beets either canned or cryovaced, drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup extra-virgin olive oil plus more for serving (optional)
  • Pita chips for serving
Course Condiment
Cuisine Middle East
Difficulty Easy
Browse Category Side Dishes
Cooking Technique Multicooker
Main Ingredient Beets, Chickpeas
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup dried chickpeas rinsed
  • 6 cups Water
  • 2 cup lemons finely grated zest of 1 lemon and 1/4 fresh lemon juice, divided
  • 1 clove garlic peeled
  • 4 ounces cooked beets either canned or cryovaced, drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup extra-virgin olive oil plus more for serving (optional)
  • Pita chips for serving
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. In the Multicooker, combine the chickpeas and water. Cover with the lid, press Slow Cook, and adjust the timer to 4 hours. Cook until the chickpeas are tender, 3 1/2 to 4 hours. Press Cancel.
  2. Reserve 1/4 cup of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
  3. While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
  4. Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the 1/4 cup lemon juice and process until a thick paste forms.
  5. With the motor running, gradually add the 1/2 cup olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tablespoon at a time, to reach the desired consistency.
  6. Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.
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