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
In the bowl of a food processor, combine chickpeas, tahini, olive oil, garlic, and lemon juice until smooth, approximately 2 minutes.
Remove 2/3 of the hummus from the food processor.
Add pistachios, cumin, and reserved liquid/brine to the remaining hummus. Blend until smooth. Transfer to a bowl.
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.
Add remaining hummus to the food processor, add beets and lemon zest, blending until smooth.
Layer the pistachio, herb, and beet hummus in a bowl. Top with additional pistachios, herbs, and beets, if desired.
Enjoy!
Notes:
Freeze leftover hummus in small containers for homemade hummus in a pinch!