Fude Inspired Cuisine and Wine Bar
Local beets give this Middle Eastern classic a rich, vibrant hue.
Ingredients
2 beets
1 can chickpeas
2 Tbsp sesame oil
1 Tbsp minced garlic
2 tsp fresh parsley
1/8 tsp cayenne
1 tsp ground cumin
2 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
6 slices crostini
6 roasted garlic cloves
garlic butter, melted
Method
- Cut ends off beets and dice into 1 inch cubes
- Place beets in a microwaveable container with 2 Tbsp water
- Microwave beets for 5 min, or until fork tender.
- Rinse chickpeas over the sink in a large colander
- Combine beets, sesame oil, garlic, parsley, cayenne, cumin, lemon juice, salt, and pepper in food processor.
- Spoon mixture into a large bowl and stir in chickpeas.
- Working in batches, blend mixture in food processor until completely smooth (absolutely no chunks).
- To serve, baste crostini slices with garlic butter and toast in pizza oven for 3-4 minutes, or until golden brown. Divide hummus over crostini and garnish with a roasted garlic clove.
Yields 6 crostini