DEZ beet hummus
Recipe by Dez chef and owner Eden Grinshpan for OneTable
For the hummus you will need: 1 1/2 cups raw chickpeas- soaked overnight 1 tsp baking soda water to cover 3/4 cup raw tahini 1/3-1/2 cup ice water (depending on how loose you want it) 1 lemon juiced 3 cloves of garlic- peeled 1 1/2 tsp kosher salt 1/3 cup cooked beets (recipe below) Instructions: 1. Drain and rinse the chickpeas. Place the soaked chickpeas in a deep pot with baking soda. Mix and let cook a bit. 2. When all the water is evaporated pour in the water to cover. Bring to a boil and turn down the heat to a simmer (skim the film that forms on top), let simmer on medium until the chickpeas are creamy and break in between your fingers when you pinch it, around 30 minutes. 3. When the chickpeas are tender strain them and place them in a vitamix or strong blender with tahini, garlic, salt, beets and blend. Slowly pour in the ice water until creamy. Serve warm. For the cooked beets, you will need: 4 beets- yellow and red variety is always fun to add more color 1 tablespoons red wine vinegar 3 cardamom pods (optional) 1 tablespoon sugar 1 tsp salt 2 tablespoons water Instructions: 1. Pre-heat the oven to 350F degrees 2. Place the beets with the sugar, salt, cardamom, vinegar and water in a deep dish roasting tray. Cover well with tinfoil. 3. Place the beets in the oven and let roast until a knife slides through easily around 45 minutes. Remove from the liquid and using a kitchen towel remove the skin from the beets. Make sure you do this while the beet is still hot so that the skin comes off easily For the Jalepeño vin, you will need: 2 tablespoons lemon juice 1 small garlic, finely grated 1/2 jalapeno- finely chopped -you can remove seeds if you don't want it too spicy) kosher salt to taste Instructions: Place all the ingredients in a vitamix and blend until very fine.