I enjoy chickpea spread with vegetables mixed in—see my post about adding steamed broccoli to hummus. This version was inspired by the fresh beets and cooked chickpeas waiting for me in the fridge. Don’t be surprised by the lovely color of this spread!
Chickpea spread with beets and olives
For a quick version, whirl the cooked beets, olives, and herbs, and mix in your favorite prepared hummus.
I prefer Chioggia or golden beets because they don’t bleed and aren’t as fibrous as red beets, but any beets will work. There’s no need to wash, scrub, or peel the beets because the skins slide off easily after the beets are cooked.
- cooked chickpeas
- tahini (sesame paste)
- lemon juice
- extra-virgin olive oil
- pitted green olives with pickling liquid as needed or olive tapenade
- garlic (optional)
- fresh herbs, such as parsley, thyme, chervil, cilantro, basil, tarragon, dill, oregano
- Cut beets in half. Put in a saucepan and cover with water. Bring to a boil, covered, over medium-high heat. Cook until easily pierced with a fork. Pour off cooking water, keeping beets in the pan. Cover beets with cold water to cool beets quickly. Rub beets to remove their skins.
- Whirl beets, chickpeas, tahini, lemon juice, oil, olives, garlic (if using), and your choice of fresh herbs. Adjust seasonings and season to taste with salt and pepper.