Picked Beets & Hummus
Pickled beets always have a space in my fridge. They are amazing on a salad, on some fried eggs and o so delish on a creamy hummus! I like my hummus quite tahini-y and my pickles pretty vinegary, adjust to your own taste, as always!
Hummus
1 cup well cooked garbanzo beans*
1/2 cup tahini
1 juicy lemon, juiced
1 clove garlic, minced
1 TBSP olive oil
2 TBSP water, more if needed
Salt
Paprika
Sesame seeds
*if you are using canned garbanzo beans, drain and boil in water with 1 tsp baking soda for 20 minutes, until the skins start popping off. Drain and rinse thoroughly.
Beets
2 red beets
1/2 cup cider vinegar
1TBSP honey
2 tsp salt
5 peppercorns
5-10 coriander seeds
Blend tahini, garlic, lemon, olive oil and salt with a hand blender or blender. Add water, salt and garbanzo beans, blend until smooth.
Boil beets for 45 minutes. When done but cool enough to handle, put pressure on the skin to remove. Doing this under lightly running water is helpful in not staining boards or hands.
Heat vinegar, honey and salt in small pan.
Dice beets, place in glass jar and pour vinegar mixture over it. Let chill in fridge with lid.
When pickles are cooled, spread hummus on plate, top with beets, carefully trying to not get too much picking liquid on the hummus. Top with sesame seeds, olive oil and salt. Serve with bread, crackers or pita.