Once I started making this dish I started noticing all the places that hummus could and should be: on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish, eaten on a cracker. Hummus makes almost anything more delicious, and this pink one will make any dish look 1,000% more fancy.

My only recommendation here is that you use GOOD tahini. A mediocre-bad tahini will really ruin your hummus. My preferred variety is SOOM, but JOYVA is good too!

INGREDIENTS:

• 2 cloves of garlic

• ½ teaspoon coriander

• ⅓ cup lemon juice

• ⅔ cup tahini

• 1 teaspoon salt

• 8 ounces cooked beets (available pre-cooked in the produce section)

• 2 cans of chickpeas, strained and rinsed

• 3 ice cubes

• ¼ cup olive oil

• Black or white (or both) sesame seeds to top

• 1 tablespoon assorted herbs, chopped (I like dill and parsley)

LET’S COOK:

1. In a food processor combine the garlic, coriander, lemon juice, tahini, and salt. Pulse until the garlic is minced and well combined with the lemon juice tahini mixture.

2. Add in the beets and chickpeas, and pulse again into an almost-smooth paste.

3. Toss in the ice cubes and let the blades run until you’re pretty sure there are no more visible ice chunks.

4. Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth. Top with sesame seeds and herbs to serve.

[SERVES 8]

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