Place 4 med golden beets (peeled and pierced), 1 habanero pepper, 1 turmeric root (2" long) in a large saucepan; add water to cover. Boil until beets are fork tender. Discard the pepper; mash the turmeric+beets in a bowl. Add and mix juice of 2 lemons+1/2 c tahini+1/4 tsp turmeric+salt to taste. Slice a garlic clove in half place into the hummus; let cool for few hrs.
In Arabic, the word “hummus” directly translates to garbanzo beans, not the delicious spread sweeping the health food craze. So, if you ever travel to the Middle East and ask for hummus they will bring you over a bag of dried beans. However, if you ask for hummus in a restaurant they will bring you the hummus spread we all know and love.
I’ve been a bit confused the past few years as hummus has gained popularity: people now are starting to refer to most spreads as “hummus.”
To Make Golden Beet And Turmeric Hummus
- 4 medium golden beets
- 2 inch long turmeric root
- 1 habanero pepper
- 1 clove garlic
- 2 lemons
- ½ cup tahini
- ¼ teaspoon turmeric
- salt to taste
- Peel the beets. Pierce each beet with a fork in couple places and place in a heavy pot.
- Pierce the pepper, cut the turmeric root and place in the pot with the beets. Cover with water and bring to a boil.
- Boil until the beets are done. Add more water if you need. When the beet are cooked and soft. Remove from the heat and drain.
- Discard the peppers, and place the beets in a bowl. Mash the beets or grate them. Do the same for the turmeric root.
- Zest the lemons onto the mashed beet. Squeeze the lemon juice onto the beet. Add the rest of the ingredients except of the garlic. Mix well. Taste and adjust seasoning.
- Cut the garlic in half place into the beet hummus and cool for few hours or over night. Remove the garlic just before serving.
Recipe type: Appetizer
Cuisine: Middle Eastern