Author Notes
Hummus with a twist! Add pickled beet brine to a simple hummus recipe to brighten up any appetizer table. Serve with pita, olives, feta, etc. —Early Morning Farm
Ingredients
- Pickled Beets (adapted from David Chang's Pickled Anything)
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1 cup
hot water
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1/2 cup
rice vinegar
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2 or 3
beets, peeled and thinly sliced
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6 tablespoons
sugar or honey
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1 teaspoon
salt
- Pink Hummus
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1 1/2 cups
cooked chickpeas (or 1 - 15 oz can)
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2 tablespoons
tahini
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1
clove minced garlic
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1/2 teaspoon
ground cumin
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1 tablespoon
olive oil
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1/4 cup
beet pickling liquid
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juice from half a lemon
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salt and pepper to taste
-
finely chopped pickled beets for garnish
Directions
- Pickled Beets (adapted from David Chang's Pickled Anything)
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Dissolve sugar and salt in the warm water, add vinegar, and pour over beets. Can be eaten the next day or “cured” for up to a week in the fridge before serving.
- Pink Hummus
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Place the garlic in a food processor, then process the garlic alone until it’s finely minced. Add the tahini, beans, olive oil, and cumin and process until smooth and creamy. Add the pickling liquid and lemon juice, process until mixture is pink and uniform in texture. Season with salt and pepper to taste. Top with pickled beets just before serving.
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