Beet Hummus
with Toasted Pita Chips
Beet Hummus with Toasted Pita Chips
8
servings30
minutes1
hourBeet hummus and Pinot Noir create a surprisingly harmonious pairing. The bright acidity and subtle fruit notes of Pinot Noir complement the earthy sweetness of the beets in the hummus. Additionally, the creaminess of the hummus helps to balance the tannins in the wine.
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Ingredients
- Pita Chips
2 tsp dry active yeast
2 3/4 cups all-purpose flour
1 cup warm water
1 1/2 Tbsp olive oil
1 3/4 tsp salt
- Beet Purée
2 lbs beets
2 Tbsp olive oil
1 Tbsp salt
- Beet Hummus
1 1/2 cups cooked chickpeas
1 1/2 cups beet purée
1/3 cup tahini
1/4 cup olive oil
6 Tbsp lemon juice
1 Tbsp salt
1 tsp cumin
1 tsp chopped garlic
1 tsp paprika
1 tsp espelette pepper
- Additional Ingredients
4 tsp sumac
2 tsp white sesame seeds
1 Tbsp dried parsley
Directions
- Beet Purée
- Preheat oven to 350°F
- Toss beets in olive oil and salt
- Roast for 30-40 minutes or until tender
- Peel and add to blender
- Blend until it turns into a purée
- Beet Hummus
- Place all ingredients in a food processor and purée until smooth
- Pita Chips
- In a mixer using a dough attachment, mix dry active yeast, 1 cup all-purpose flour, and 1 cup warm water
- Let bloom for 5 minutes
- Once bloomed, add salt, olive oil, and the remainder of the flour and mix. Continue kneading until dough forms a ball and starts to release from the side of the bowl
- Cover and let proof until doubled in size
- Using a pasta roller on setting 1, roll the dough evenly and punch out 6in rounds
- Preheat oven to 500°F
- Place dough on pizza stone and cook for 2-3 minutes until dough puffs and fills completely with air
- Remove bread from oven and let cool
- Cut each bread into 6 pieces
- Toss with olive oil and spice blend #9
- Toast at 350°F for 8-10 minutes or until golden brown and crispy
- Assembly
- Top Hummus with sumac, sesame seeds, and dried parsley
- Serve pita chips alongside
Pairing Suggestions
Beet hummus and Pinot Noir create a surprisingly harmonious pairing. The bright acidity and subtle fruit notes of Pinot Noir complement the earthy sweetness of the beets in the hummus. Additionally, the creaminess of the hummus helps to balance the tannins in the wine.
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