Three Layered Hummus

 

Active time: 40 minutes
Total time: 40 minutes
Serves: 12, or about 3 cups

Layer the flavors and find your new hidden love for multicolored hummus packed with a trio of unexpected flavors from pistachio, to herb, and beetroot. It’s more colorful than your favorite Purim costume! Queen Esther was a vegetarian and was known to eat her fair share of beans and legumes, so get dipping in this bean dip while you celebrate!

Equipment

  • Food processor

Ingredients

  • 2 cans chickpeas, ¼ cup brine reserved

  • 1/3 cup tahini

  • ¼ cup olive oil

  • 2 cloves garlic

  • Juice of 2 lemons

Pistachio Layer:

  • 1/3 cup pistachios

  • 1 tsp cumin

  • 2 tbsp brine

Herb Layer:

  • ½ cup fresh herbs

  • 2 tbsp brine

Beet Layer:

  • ¾ cup steamed beets

  • 1 tsp lemon zest

Preparation

  1. In the bowl of a food processor, combine chickpeas, tahini, olive oil, garlic, and lemon juice until smooth, approximately 2 minutes.

  2. Remove 2/3 of the hummus from the food processor.

  3. Add pistachios, cumin, and reserved liquid/brine to the remaining hummus. Blend until smooth. Transfer to a bowl.

  4. Add ½ of the reserved hummus to the food processor. Add fresh herbs and reserved liquid/brine, blending until smooth. Transfer to a clean bowl.

  5. Add remaining hummus to the food processor, add beets and lemon zest, blending until smooth.

  6. Layer the pistachio, herb, and beet hummus in a bowl. Top with additional pistachios, herbs, and beets, if desired.

  7. Enjoy!

Notes:

  • Freeze leftover hummus in small containers for homemade hummus in a pinch!