SAN DIEGO — The Mediterranean diet is said to be very healthy, and Hummus is a part of that. It is also great as a spread on sandwiches instead of mayonnaise, just maybe leave the beet out of the mix. Happy Holidays!
Holiday Hummus
- 2 cans garbanzo beans, rinsed
- 2 garlic cloves
- ½ cup Tahini
- 1 red beet
- ¼ cup fresh lemon juice, about 2 lemons
- 2 - 3 tbsp olive oil
- 2 - 4 tbsp water
- Kosher Salt & Black Pepper for seasoning
Toppings
- ¼ cup plain yogurt
- 2 tbsp pistachios salted and roasted, chopped
- Smoked Paprika (optional)
For Dipping
- Persian or English cucumber, sliced into sticks
- Pitta Bread cut into triangles and toasted
Lightly oil a red beet, sprinkle with salt and wrap with foil. Bake in advance in a 325° for 1 hour, cool enough to peel and dice. Peel the skins off the garbanzo beans for a creamier texture but is not necessary.
In a food processor or high-performance blender combine hummus ingredients using half the water, pulsing at first and then at a constant speed. If the mixture seems too thick slowly add water, just remember you can always add more but you can't take it out.
Once you've got the consistency you like transfer the Hummus to a bowl, top with the greek yogurt and sprinkle with the chopped pistachios. Serve with Persian or English cucumbers or pita bread.
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