A belief I hold dear is that every gathering should feature a bowl of hummus. Store-bought is perfectly acceptable, naturally — we are in a remarkable era of hummus brands, after all — but when you present a bowl of homemade, it takes center stage at the snack table. And pink hummus? That’s a true crowd-pleaser. Here, Melisa Denizeri Orley shares her recipe…
“When hosting friends and family, plain hummus just won’t suffice. I’ve been serving this one for almost all of my adult life, and it never fails to impress,” Melisa shares. “Even kids are amazed by it. My daughter once asked, ‘Mommy, did a unicorn create this?’” A tip she gives? “Shell your chickpeas. It’s not merely a step in the recipe but a gentle reminder to embrace a slower pace of life. I was raised in Istanbul, and back home, these culinary tasks are enjoyed alongside friends or family — occasionally with a Turkish soap opera playing on the small kitchen television.”
Pink Party Hummus
by Melisa Denizeri Orley
1 large red beet
1 medium yellow beet
1 cup of dry chickpeas, soaked overnight (or at least 6 hours)
2 cloves of garlic, smashed and sautéed
olive oil, for drizzling into the food processor to achieve the desired texture (no measurement, it’s a challenge!)
2 (heaping) spoonfuls of tahini
1 tablespoon of salt to start
toasted pine nuts (optional, just for fun)
Pro tip: Whenever possible, opt for high-quality tahini from a Middle Eastern market. If that’s not an option, I also really enjoy the brand Soom.
Preheat your oven to 400°F. Wrap your whole beets (with skin) in foil and place them in the oven for an hour. For the chickpeas: Place the soaked beans in a pot and add enough water to cover them, plus an extra inch. Bring to a gentle boil and cook until soft, which should take about 45 minutes.
Once the beets are done, while they cool, shell your chickpeas (call a friend!). Gently rub each chickpea, and the skins will come off. This step is crucial for a silky texture. Set a few aside for garnish. As the beets cool sufficiently to handle, peel off the skins and chop into pieces. Another pro tip: Make the pieces relatively small. Even though they’ll go into a food processor, starting with smaller chunks ensures a smoother result.
Place the garlic, chickpeas, and beets into a food processor. (I prefer the Cuisinart mini — can’t handle the larger one.) Drizzle with oil, add your tahini and salt, and blend. Pause after a minute to taste, and adjust the seasoning as needed. Blend again while alternating between adding drizzles of oil and 1-2 tablespoons of water to achieve your desired consistency. Find your groove.
Serve, if you wish, with toasted pine nuts and the reserved chickpeas atop. For dipping, I find the best companions are endives and carrots.
What do you serve at your gatherings? (We also enjoy Jenny’s three bowls and this Midwestern staple.) You can discover more of Melisa’s creations in her newsletter, Dream Dinner Guest.
P.S. More party suggestions, including the simplest dessert and uncover if you are a party host or an eager guest? Plus, our taste test of jarred tomato sauces.
(Photos courtesy of Melisa Denizeri Orley.)
**Lively Beet Hummus Recipe: A Wholesome and Tasty Alternative**
Beet hummus is a charming twist on traditional hummus, showcasing a vivid hue and a distinct earthy taste. Loaded with nutrients, this dish isn’t just pleasing to the eye but also a wholesome addition to any meal. Here’s how to whip up this tasty and healthy beet hummus at home.
**Ingredients:**
– 1 medium beet, roasted or boiled
– 1 can (15 oz) of chickpeas, drained and rinsed
– 2 tablespoons tahini
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt to taste
– 1/2 teaspoon ground cumin
– Water, as needed
– Fresh parsley or cilantro, for garnish (optional)
– Sesame seeds, for garnish (optional)
**Instructions:**
1. **Prepare the Beet:**
– If roasting, preheat your oven to 400°F (200°C). Encase the beet in aluminum foil and roast for approximately 45-60 minutes until soft. Alternatively, boil the beet in water for 30-40 minutes until tender. Once cooked, allow it to cool, then peel and chop into pieces.
2. **Blend the Ingredients:**
– In a food processor, combine the cooked beet, chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and cumin. Blend until smooth. If the mixture is overly thick, gradually add water, one tablespoon at a time, until you achieve your preferred consistency.
3. **Adjust Seasoning:**
– Sample the hummus and modify the seasoning if needed. You might want to increase the salt, lemon juice, or cumin based on your taste.
4. **Serve:**
– Spoon the beet hummus into a serving dish. Drizzle with a touch of olive oil and top with fresh parsley or cilantro and sesame seeds if you like.
5. **Enjoy:**
– Pair with pita bread, crackers, or fresh vegetables such as carrots, cucumbers, and bell peppers. This beet hummus also makes an excellent spread for sandwiches and wraps.
**Nutritional Benefits:**
Beets are packed with vital nutrients, including fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. They are known for enhancing blood circulation, lowering blood pressure, and boosting exercise performance. Coupled with chickpeas, which are an excellent source of plant-based protein and fiber, this hummus is truly a nutritional powerhouse.
**Conclusion:**
This colorful beet hummus is not just a treat for the eyes but also a nutritious and delightful choice for those aiming to incorporate more color and nutrients into their meals. Simple to prepare and versatile, it can be enjoyed as a dip, spread, or even as a side dish. Give this recipe a try for a healthy twist on a beloved classic.
